קאַלבפלייש שניצל מיט בעליץ ספּאַרזשע און לימענע האָלאַנדאַיסע

First, cut the potatoes in half or quarter if necessary. Then add the salt and rosemary and mix in a large bowl with plenty of olive oil. Put everything together on a baking sheet in the oven at 150 degrees for 30 minutes.

Peel the asparagus well (twice) and add to the boiling salted water for 15 to 20 minutes. An extra asparagus pot is best here. Add the bay leaves to the water. Cooking time varies depending on the thickness of the asparagus and the desired firmness. The asparagus is good when it lies on the fork and both sides bend down slightly.

Heat the butter for the sauce slowly, as it should not turn brown. Then, one after the other, slowly stir the beaten egg yolks and the cream into the melted butter. The sauce must not boil and must be stirred with great force and speed (electric kitchen utensils). Now heat the hollandaise sauce, but don't let it out of your sight. Finally, season with salt, pepper and plenty of lemon.

Set up a "breading line" for the schnitzel. To do this, whisk the eggs lightly in a bowl, but don't beat too hard. Put the flour and breadcrumbs each in a large baking dish. Add a splash of cream to the eggs so that the breading can later form light bubbles. Place the meat between two plastic wrap and pound it flat with a saucepan or pan.

Then season the schnitzel with salt and pepper on both sides. Pull the schnitzel first through the egg, then through the flour and finally through the breadcrumbs without pressing the breading. To achieve a crispy breading, the schnitzel can be breaded twice. Then heat 200 g butter in a large pan and place the schnitzel in it. Pour the butter over the schnitzel with a spoon again and again, turn and fry until golden brown. Arrange everything together.