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Stuffed schnitzel with asparagus

updated

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Ingredients for 4 servings:

  • 4 thin schnitzels
  • 4 tbsp cream cheese
  • 8 stalk(s) asparagus
  • 4 slices of bacon
  • Salt
  • pepper
  • 1 egg(s), beaten
  • e.g. breadcrumbs
  • 1 pinch(s) of sugar
  • Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Pound the schnitzel thinly and season with salt and pepper. Cook the asparagus with a little salt and a pinch of sugar for about 3 minutes, let it cool, and halve it. In the meantime, spread the schnitzels with the cream cheese (I used garlic cream cheese). Wrap four asparagus halves each with a slice of bacon. Place an asparagus parcel on each schnitzel, fold it, and secure it with toothpicks. Coat the filled schnitzels in egg and breadcrumbs, then fry in plenty of oil until golden brown. Serve with baked potatoes and a mixed salad.

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Written by John Myers

Professional Chef with 29 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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