Description
Asparagus at its best!
Ingredients
Scale
- per person 1 veal à 150 g
- 1 kg potatoes, cooked
- 1 kg asparagus
- 200 g young salad leaves
- 1/2 bunch dill
- 1/2 bunch chervil
- sprouts, if desired
- clarified butter
- 4 tbs Vinaigrette
- salt und fresh ground pepper
Instructions
- Tap the veal cutlets slightly flat.
- Halve or quarter the potatoes, depending on their size.
- Wash the herbs / salad
- Peel the asparagus, blanch in some salted water. I had very tender baby asparagus from the market, it lasted only 4 minutes, normal sized asparagus spears can cook about 7 minutes.
- While the asparagus is cooking, sauté the potatoes in a pan with clarified butter over medium heat until crispy. Do not turn too often, it will form a nice crust. Chop the dill and chervil and lift at the very end under the potatoes.
- Roast the veal cutlets from both sides for 1-2 minutes, salt and pepper. Serve with the asparagus, potatoes and salad.
- Sprinkle vinaigrette over the salad, spread some sprouts on the schnitzel and enjoy!