John Myers
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Stalk Cutlet with Asparagus and Potatoes
The perfect stalk cutlet with asparagus and potatoes recipe with a picture and simple step-by-step instructions.
Stalk chop: (For 6 people!)
- 6 Stalk chop, approx. 200 g
- Coarse sea salt from the mill
- Coarse sea salt from the mill
- 100 g Flour
- 3 Eggs
- 3 tbsp Cooking cream
- 150 g Breadcrumbs
- 100 ml Sunflower oil
Asparagus:
- 1650 g Fresh asparagus
- 1 tsp Salt
- 1 tsp Sugar
- 1 tbsp Butter
- 1 piece Lemon
Potatoes:
- 800 g Small, waxy potatoes (triplets / 15 pieces)
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
Serve:
- 200 g Liquid butter
- 1 pack Hollandaise 250 g (finished product)
- 5 Discs Lemon
- 5 Stalk Parsley
- 5 Pieces Breaded eggs
Stick cutlets:
- Wash the chops, pat dry with kitchen paper, tap / steak on both sides with the meat tenderizer and season vigorously on both sides with coarse sea salt from the mill and colored pepper from the mill. Whisk the eggs (3 pieces) with the cooking cream (3 tablespoons). First turn the cutlets in flour, knock them off, pull them through the egg mixture and turn them in the breadcrumbs. Heat a coated pan with sunflower oil (100 ml), fry the breaded cutlets one after the other on both sides until golden-brown and keep them warm in the oven at 50 ° C until serving.
Asparagus:
- Peel the asparagus and cook in water with salt (1 teaspoon salt), sugar (1 teaspoon), butter (1 tbsp) and lemon (1 piece) for approx. 6 – 8 minutes until al dente and remove.
Potatoes:
- Peel the potatoes and cook in water with salt (1 teaspoon), ground turmeric (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes and drain.
Serve:
- Bake the rest of the breaded eggs in the frying pan and cut into decorative pieces. Serve the chop with asparagus and potatoes, garnished with breaded eggs, parsley and a lemon wedge. Serve with liquid butter and hollandaise sauce.
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