Crispy Schnitzel with Baked Asparagus

5 from 8 votes
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 187 kcal


The schnitzel

  • 4 Discs Pork schnitzel (ma) fresh
  • 4 tablespoon Breadcrumbs
  • 1 tablespoon Sesame black
  • 2 piece Free range eggs
  • Salt
  • Black pepper from the mill
  • 3 tablespoon Butter

The asparagus

  • 1 kilogram Fresh asparagus
  • 1 bunch Chopped parsley
  • 50 g Butter
  • Salt

The herb sauce

  • 500 Milliliters Vegetable broth-own production
  • 500 Milliliters Liquid cream
  • 1 bunch Chopped parsley
  • 1 bunch Finely chopped chives
  • 1 size Garlic cloves pressed
  • Salt
  • Black pepper from the mill
  • 2 teaspoon Food starch


  • Peel the asparagus. Place on a large piece of aluminum foil and sprinkle with a little salt as you wish. Then sprinkle the parsley over it. Cover everything with small pieces of butter and wrap in aluminum foil. Cook in the oven on the middle rack at 180 ° convection for approx. 45 minutes. It depends on how thick the asparagus is. Then cut open the foil and serve the asparagus. It is then juicy and very tasty.
  • Salt and pepper the schnitzel to taste. Put breadcrumbs on a surface. Beat the eggs on a plate with a fork until frothy. Turn schnitzel 2 times in a row, first in egg and then in breadcrumbs mixed with sesame. Heat the butter in a pan and fry the schnitzel brown on both sides. Turn off the stove and let it steep with the post-heat.
  • Heat the broth for the sauce. Add the cream and season with salt and pepper. Add herbs and garlic. Let simmer for 5 minutes on the lowest heat setting. Always stir. If the sauce is not thick enough for you, bind it with a little cornstarch dissolved in broth. The broth was my own from my KB.
  • With everything there was and boiled potatoes. Good Appetite.


Serving: 100gCalories: 187kcalCarbohydrates: 10.9gProtein: 4.1gFat: 14.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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