Herby schnitzel with simple white asparagus ragu

Herby schnitzel with simple white asparagus ragu

Based on 5 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"This recipe is a tribute to spring. You can use pretty much any soft green herbs you have at home for the herb breading on the schnitzel, and the asparagus is prepared very simply, so its flavor can really shine through."

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
2
pork schnitzel
1 kg
white asparagus
1
onion
2 tbsp
starch
1
lemon
200 ml
vegetable broth
200 ml
heavy cream
7 g
chives
7 g
parsley
7 g
chervil
3 slices
sandwich bread
2
eggs
100 g
flour
4 tbsp
clarified butter
vegetable oil (for frying)
salt
pepper
sugar
MetricImperial

Utensils

peeler, cutting board, knife, bowl (small), pot, cooking spoon, blender, 3 bowls, whisk, frying pan, tongs, paper towels

How-To Videos

how-to-preserve-fresh-herbs

How to preserve fresh herbs

how-to-cut-an-onion

How to cut an onion

how-to-prepare-white-asparagus

How to prepare white asparagus

how-to-bread-and-fry

How to bread and fry

Nutrition per serving

Cal1330
Protein53 g
Fat46 g
Carb99 g
  • Step 1/4

    Peel the asparagus and trim the woody ends. Slice lengthwise and cut into bite-size pieces. Peel and finely dice the onion.
    • 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

    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.
    • 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

    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.
    • 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

    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!
    • 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!

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