John Myers
Wiener Schnitzel with Asparagus
The perfect wiener schnitzel with asparagus recipe with a picture and simple step-by-step instructions.
- 500 g Fresh asparagus
- Lime juice
- 2 Discs Veal schnitzel
- Salt and pepper
- 2 Eggs
- 100 g Flour
- 70 g Breadcrumbs
- 40 g Butter
- 100 g Whipped cream
- 0,25 bunch Parsley
- 2 Discs Limes fresh
- 50 g Clarified butter
- Wash the asparagus, peel and cut off the woody ends. Put the asparagus in boiling salted water with a little lime juice and cook for 10-15 minutes.
- Pound the veal schnitzel a little flat. Season with salt and pepper. Beat the eggs. Turn the schnitzel first in 30 g flour, then in egg and breadcrumbs. Chill the schnitzel.
- Remove the asparagus from the water, keep it warm. Heat the butter in a saucepan. Sweat 40 g of flour in it and deglaze with 3/8 liters of asparagus water while stirring and simmer a little. Pour in the cream. Season with salt and pepper. Roughly chop the parsley and stir into the sauce.
- Heat the butter lard in a pan. Fry the schnitzel in it for 3-4 minutes. Arrange the asparagus and schnitzel on a plate, pour a little sauce over the asparagus. Serve garnished with coarsely chopped parsley and lime wedges. We also had jacket potatoes.
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