Crumbs with asparagus and Dutch sauce

Ingredients for 4 servings:

• 4 pork schnitzels from the topside, 100 g each
• Wheat flour type 405
• 1 large egg(s)
• Breadcrumbs
• Salt and pepper, black
• Rapeseed oil
• 10 stalk(s) white asparagus, cooked or from the jar
• 1 tbsp Parmesan, grated
• 50 g butter
• 50 ml cream
• ½ tsp lemon juice
• 2 egg yolks
• ½ tsp mustard, medium hot
• ½ tsp, leveled salt
• ½ tsp sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Whisk the egg on a flat plate. Halve the asparagus spears crosswise. Season the schnitzels (crumbs) with salt and pepper, then coat in flour, breadcrumbs, egg, and more breadcrumbs. Heat oil in a pan and fry the schnitzels until golden brown on both sides. Remove from the pan, place on a baking sheet lined with baking paper, and top each with five asparagus pieces. For the sauce, melt the butter. Combine all the other ingredients with a mixer and heat. Gradually stir in the melted butter, continue heating, and stir until the sauce is smooth. Season to taste. Spread the sauce over the topped schnitzels and sprinkle with Parmesan cheese. Bake in a preheated oven at 175°C (350°F) with top heat for about 12 minutes. Serve with fried potatoes.