Wiener Schnitzel with asparagus

Ingredients for 4 servings:

• 1 ½ kg asparagus
• Sugar
• 8 thin veal escalopes
• salt and pepper
• 2 eggs
• 100 g flour
• 180 g breadcrumbs
• 150 g clarified butter
• 40 g butter
• 100 g cream
• 1 pot of chervil
• 1 organic lemon(s), sliced
• 1 organic orange(s), sliced

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Wash and peel the asparagus, and trim off the woody ends. Cook in boiling salted water with a pinch of sugar for 15-18 minutes until tender. Wash the veal escalopes, pat dry, and flatten slightly. Season with salt and pepper. Beat the eggs. Coat the escalopes first in 60g of flour, then in the egg, and finally in the breadcrumbs. Heat the clarified butter in batches in a large non-stick pan and fry the escalopes for about 5-6 minutes, turning occasionally, until golden brown, then keep warm. Keep the cooked asparagus warm. Heat the butter in a saucepan and sauté 40g of flour. Pour in 400ml of the asparagus water and cream, stirring constantly, and simmer for about 5 minutes. Season with salt and pepper to taste. Wash the chervil, pick off the leaves (set some aside for decoration), roughly chop, and stir into the sauce. Serve the schnitzel and asparagus, pouring some of the sauce over the asparagus. Serve with the remaining sauce. Garnish with chervil, lemon slices, and orange slices. Serve with roasted potatoes.