John Myers
Contents
show
Ingredients
Breading
- 5 wafer-thin slices Pancetta belly bacon Italy
- 1 half Burrata (Italian cream cheese)
- 2 thin slices Tomatoes
- 3 Rods Asparagus in a glass
- Salt, pepper
- 1 half Garlic clove +2 sh. ginger
- 2 whole Free range eggs
- 100 g Flour (double handle)
- Even according to breadcrumbs
For the puree
- 7 medium raw Small potatoes chopped
- Water + salt
- 150 gram Butter
- 150 gram Warm milk
- Nutmeg grated
Sösschen
- 1 quarter juice from the glass Asparagus
- 5 Tablespoon Cream 30% fat
- 5 Tablespoon Sweet paprika powder
- 1 teaspoon Cornstarch
Salad side dish
- 2 Handful Lamb'S lettuce (Rapunzel)
- 1 little trick Burrata (Italian cream cheese)
- 1 Splash Lemon juice
- 1 cut into slices. Tomato
dressing
- 1 cut into slices. Asparagus stock
- 1 Tablespoon Cream
- Salt pepper
- 3 small slices Pancetta belly bacon Italy
Instructions
For the puree
- Peel the potatoes and I always cut them into small pieces so they will cut through faster. During this time, I cut my meat.
The schnitzel
- Place the pan on the stove, heat the oil. The meat should be thin, please spread it out, season it and, top it with the pancetta, I spread some of the buratta (plucked) and placed the asparagus spears on it. Last I put tomato slices on. I now fix the schnitzel with a toothpick (it is folded like a roll roast)
- Now it's on to Panier Straße, double-grip flour holds better. the in the beaten egg that is seasoned with a squirt of lemon juice. Then the whole thing gets a coat of breadcrumbs all around. Half a clove of garlic and two slices of ginger and a little thyme go into the hot oil.
- Now it takes patience, time. Fry slowly all around. I'll give you a good tablespoon. Add butter and pour it over the meat, so the butter taste penetrates the meat. I cut the roll with an electric knife so it goes through smoothly and you get nice slices.
My heavenly puree
- The potatoes are soft, I pour off the water, replace it with a little milk and roughly crush the potato pieces. I rub the nutmeg over it, craving for salt. Well and that is really important THE BUTTER it is whipped into the puree with a lot of feeling, oh how it shines, and an aroma rises in your nose. As a cam I put them as a side dish
- The little thing goes very quickly. Heat the asparagus stock, add the cream, sprinkle with paprika and set with the cornstarch (which I stirred with a little asparagus water). Finished
Salad Sauce
- Stir asparagus stock, cream, lemon juice, salt and pepper until smooth. Put something on the plate and ........ enjoy.
Nutrition
Serving: 100gCalories: 340kcalCarbohydrates: 71.7gProtein: 9.9gFat: 1g
