John Myers
Contents
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Ingredients
Wiener Schnitzel:
- 2 Pork minute steaks à 110 g
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 2 tbsp Flour
- 1 Egg + 1 tbsp cooking cream
- 50 g Breadcrumbs
- 0,5 Cup Sunflower oil
Asparagus:
- 1000 g Short asparagus *) / peeled approx. 800 g
- 1,5 liter Water
- 1 tsp Salt
- 1 tsp Sugar
- 1 tbsp Butter
- 1 piece Lemon
Parsley butter sauce:
- 50 g Butter
- 0,25 bunch Parsley (here: from our own garden!)
- 2 tbsp Roast liquid from schnitzel Viennese style
- 2 tbsp Asparagus cooking water
- 2 big pinches Coarse sea salt from the mill
New potatoes:
- 250 g New potatoes / 6 pieces
- 1 tsp Salt
- 1 tbsp Sliced parsley
Serve:
- The rest of the breaded egg fried in the schnitzel pan
- 2 Small tomato halves
- 2 Stalk Parsley
Instructions
parsley
- Wash minute steaks, pat dry with kitchen paper, steak with the meat tenderizer, season well with coarse sea salt from the mill and colored pepper from the mill, bread (flour, whisked egg + cooking cream and breadcrumbs) and put in a pan with hot sunflower oil (½ Cup) fry until golden-brown on both sides. Remove and keep warm in the oven at 50 ° C until serving.
Asparagus:
- Peel the asparagus with the peeler, cut off the ends and cook in 1.5 liters of water with salt (1 teaspoon), sugar (1 teaspoon), butter (1 tbsp) and lemon (1 piece) for about 10 minutes until al dente , remove and keep warm in the oven at 50 ° C until serving. . *) The short asparagus is very good in quality, but much cheaper in terms of price!
Parsley butter sauce:
- Wash parsley (¼ bunch), shake dry, pluck and chop finely. Heat the butter (50 g), stir in the parsley and add the roasting liquid (2 tbsp) and asparagus cooking water (2 tbsp). Let everything simmer for a few minutes and then season with coarse sea salt from the mill (2 big pinches).
New potatoes:
- Peel the potatoes, cook in salted water (1 teaspoon salt) for about 20 minutes, drain and toss in finely chopped parsley.
Serve:
- Fry the rest of the breadcrumbs in the schnitzel pan and cut out 2 round slices with a cup. Wiener Schnitzel with asparagus, parsley butter sauce and new potatoes, garnished with breaded egg + tomato halves and parsley stalks, serve.
