Schnitzel with Parmesan Crust and Asparagus

Ingredients

• 1 kg white asparagus
• 3 l water
• 1 lemon (unprocessed)
• 2 tsp salt
• 1 tsp sugar
• 40 g Butter
• 4 veal cutlets (140 g each)
• Salt
• ground pepper
• 3 tbsp Flour
• 1 egg
• 3 tbsp freshly grated Parmesan
• 3 tbsp breadcrumbs
• butter for frying
• basil for garnish

Instructions

1. 1.

   Bring water to a boil in a wide pot and add the squeezed lemon, salt, and sugar.

2. 2.

   Trim any woody lower ends of the asparagus, then carefully peel from the tip downwards.

3. 3.

   Add the asparagus to the boiling liquid and cook until tender yet still slightly firm (test by cutting a piece); about 5 to 15 minutes.

4. 4.

   Meanwhile, place flour on one plate. Whisk the egg with 1 tbsp water in a shallow dish. On a third plate mix Parmesan and breadcrumbs.

5. 5.

   Heat butter in a pan.

6. 6.

   Pat the cutlets flat, season with pepper and lightly salt. First dredge in flour, then dip in the egg mixture, and finally coat with the Parmesan blend.

7. 7.

   Cook the cutlets over medium heat for about 4 minutes per side until golden brown.

8. 8.

   Melt butter for the asparagus.

9. 9.

   Remove asparagus from the liquid, arrange on plates, pour hot butter over it. Place the cutlets on top and serve garnished with basil.