John Myers
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Pork Schnitzel Piccata with Asparagus Saucepan
The perfect pork schnitzel piccata with asparagus saucepan recipe with a picture and simple step-by-step instructions.
The meat :
- 4 Pc. Pork schnitzel from the neck approx. 180g / each
- 1 tbsp Own spice mixture
- 3 tbsp Flour
- 2 Pc. Whipped eggs free-range
- 0,25 dl Milk
- 4 tbsp Freshly grated Parmesan
- 2 tbsp Sage leaves chopped
- Salt and pepper, nutmeg 1 pinch
The asparagus pot:
- 700 g White asparagus freshly cut into pieces
- 1000 g Green asparagus freshly cut into pieces
- 2 tbsp Extra virgin olive oil
- 2 Pc. Spring onions fresh, cut
- 4 Pc. Tomatoes peeled in cubes
- 4 Pc. Garlic chopped to taste
- 3 tbsp Wild garlic pesto own RZ
- 0,5 Bd Chervil, freshly chopped
- 4 Pc. Chervil branches to garnish
- Fleur de Sel sea salt, pepper, chilli flakes
Preparation of vegetable pot:
- Wash and peel the asparagus, cut diagonally into 2-3 cm long pieces. Cut away the woody base and add to the pods. Put aside, you can boil and a broth for soup for example. Core the tomatoes. Finely chop the spring onions diagonally. See wild garlic pesto in my recipe book.
Cooking vegetable pot:
- In a large saucepan, frying pan or wok (with me a wok), sweat the onions and garlic in it, sauté the asparagus, then add the tomatoes and pesto, simmer everything over medium heat until al dente. Season with salt, pepper and chilli flakes.
The meat :
- Wash the schnitzel, pat dry, season (see my RB spice mixture for meat), turn in flour. In a bowl or plate, mix the eggs, cheese, milk into a thin mixture, add the sage and spices, stir. Heat the oil in a frying pan. Turn the schnitzels in the egg-cheese mixture and fry them in hot oil for 3-4 minutes per side, remove and cover and leave to rest for a while.
Serving:
- Sprinkle a portion of asparagus vegetables with chervil on a pre-warmed plate and serve with a schnitzel, decorate with a sprig of chervil and enjoy. * -. ))) Bon appetit (((* -. If you like, you can only serve a slice of lemon.
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