Vienna Schnitzel with Potatoes and Asparagus

Ingredients

• 8 small veal cutlets
• salt (pepper)
• 1 tsp flour
• 1 egg
• 3 tbsp breadcrumbs
• 3 tbsp butter
• 1 kg white asparagus
• 1 tsp sugar
• 0.25 l vegetable oil
• 2 yolks
• 1 tsp white wine vinegar
• 500 g new potatoes
• 1 bundle parsley
• 2 tbsp butter

Instructions

1. 1.

   Beat the cutlets, season lightly with salt and pepper, and dust them in flour. First dip in beaten egg, then coat with breadcrumbs. Heat butter and fry the cutlets on both sides for about 4 minutes.

2. 2.

   Peel the asparagus thoroughly, trim the ends, and cook in boiling salted water for 15 minutes. Remove and drain.

3. 3.

   For the sauce whisk yolks with vinegar, salt, and pepper. Warm a little oil and drizzle it into the yolk mixture while stirring until creamy.

4. 4.

   Wash potatoes well, cover them with water in a pot and simmer for 20 minutes. Drain, peel, and serve with asparagus.

5. 5.

   Wash parsley, shake dry, pluck leaves from stems, finely chop, and sauté in warmed butter. Spoon the parsley butter over the potatoes.