Veal Schnitzel with Asparagus Noodles and Watercress
Veal schnitzel with asparagus noodles and watercress is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g white asparagus
- 1 Parsnip
- 3 EL butter
- 3 EL olive oil
- Salt
- Pepper (freshly ground)
- 4 veal schnitzels (about 130 g each)
- 100 ml whipping cream
- 30 g parmesan (freshly grated)
- fresh chervil (for garnish)
Instructions
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1.
Peel the asparagus, trim the bottom 1 cm and slice lengthwise into thin strips with a mandoline or vegetable slicer. Peel the parsnip and grate it into ribbons using a vegetable peeler.
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2.
Heat 2 EL butter and olive oil in a pan. Sauté the asparagus and parsnip while stirring. Deglaze with 50 ml water, stir occasionally and simmer until the liquid has evaporated.
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3.
Meanwhile, heat the remaining butter in another pan. Pat the schnitzels dry, then brown them in the hot butter for about 5-6 minutes total, turning once depending on thickness.
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4.
Season the asparagus with salt and pepper, pour in the cream and bring to a boil. Stir in the parmesan until melted. Plate the schnitzels with the asparagus noodles and garnish with fresh chervil.
