Viennese Schnitzel with Asparagus

Ingredients

• Asparagus (600 g green and white)
• Salt
• 4 veal cutlets (about 120 g each)
• 2 tbsp flour
• 2 Eggs
• Salt
• Pepper (freshly ground)
• 100 g breadcrumbs
• 4 tbsp clarified butter
• 250 g butter
• 2 egg yolks
• 4 tbsp dry white wine
• 2 tbsp lemon juice
• 2 tbsp capers
• 1 Tbsp parsley
• Salt
• white pepper (freshly ground)

Instructions

1. 1.

   Wash and peel the asparagus; trim the lower third of the green stalks. Boil the white asparagus in salted water for about 20 minutes, add the green asparagus after about 5 minutes, remove when tender, and keep warm.

2. 2.

   If necessary, halve the veal cutlets, flatten them with your palm, season with salt and pepper. Place flour, beaten eggs, and breadcrumbs on separate plates; dredge each cutlet first in flour, then egg, and finally breadcrumbs.