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Herby schnitzel with simple white asparagus ragu
Ingredients
Utensils
peeler, cutting board, knife, bowl (small), pot, cooking spoon, blender, 3 bowls, whisk, frying pan, tongs, paper towels
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How-To Videos
How to preserve fresh herbs
How to cut an onion
How to prepare white asparagus
How to bread and fry
Nutrition per serving
Step 1/ 4
- 1 kg white asparagus
- 1 onion
- peeler
- cutting board
- knife
Peel the asparagus and trim the woody ends. Slice lengthwise and cut into bite-size pieces. Peel and finely dice the onion.
Step 2/ 4
- 2 tbsp starch
- ¼ lemon
- vegetable oil (for frying)
- 200 ml vegetable broth
- 200 ml heavy cream
- salt
- pepper
- sugar
- bowl (small)
- pot
- cooking spoon
In a small bowl, mix starch with a little water and set aside. Heat some vegetable oil in a pot over medium-high heat, add the onions and sauté for approx. 3–5 min., or until translucent. Deglaze with the juice of half a lemon, then add vegetable broth and heavy cream and bring to a boil. Once boiling, add the starch mixture to thicken the sauce. Season with salt, sugar, and pepper to taste. Add the asparagus and cook until tender but still a little firm, approx. 10–15 min.
Step 3/ 4
- ½ lemon
- 2 pork schnitzel
- 7 g chives
- 7 g parsley
- 7 g chervil
- 3 slices sandwich bread
- salt
- 2 eggs
- 100 g flour
- blender
- 3 bowls
- whisk
Drizzle a little lemon juice over the pork cutlets and season with salt. Add the herbs, some salt, and the sandwich bread to a blender and blend finely. Transfer the herbed breadcrumbs to a shallow bowl. Beat eggs in another shallow bowl. Add flour to a third shallow bowl. Dredge each cutlet first in flour, then egg, and finally into the herbed breadcrumbs.
Step 4/ 4
- 4 tbsp clarified butter
- ¼ lemon
- frying pan
- tongs
- paper towels
Heat clarified butter in a frying pan over medium heat. Fry the cutlets for approx. 3–4 min. on each side until golden brown and crispy. While frying, spoon the hot butter over the schnitzel a few times. Remove from the pan and let drain on some paper towels. Serve the schnitzels together with the asparagus ragu and some lemon wedges. Enjoy!
Enjoy your meal!
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