Schnitzel with white asparagus and spring potatoes

Ingredients:

For the Schnitzel:

• 4 pork chops (boneless)
• 1 cup bread crumbs
• 2 eggs – beaten
• Salt and pepper to taste
• Oil

For the asparagus:

• 2 lbs (1 Kg) asparagus
• 1 teaspoon sugar
• 1 teaspoon salt

For the potatoes:

• 2 lbs (1 kg) spring potatoes
• 1 teaspoon salt

Hollandaise sauce or melted butter for the asparagus

Directions:

Asparagus:

• Peel the asparagus. I like to do this on a large cutting board.  Leave the asparagus on the board, and then peel the upper part of the asparagus.  This way you avoid breaking the stems.
• Cut about 1/2 inch (1 cm) off the bottom part of the asparagus.
• Place in an asparagus cooker, filled with hot water, add the salt and sugar, and boil for 30 minutes.

Potatoes:

1. Wash the potatoes thoroughly.
2. Boil the spring potatoes in hot water (with 1 teaspoon salt) for about 1 hour. Adjust cooking time according to the size of the potatoes.  If they are very small they may require less time.  To check, just insert a fork.  If they feel soft, then they are ready.
3. Let cool down for 10 minutes.
4. Peel the potatoes with a small knife.  You can hold the potatoes with a small fork, in case the potatoes are too hot.

Schnitzel:

1. Place the cutlets on a board, and using a meat hammer, pound them until they are about 1/4″ (1/2 cm) thick.
2. Add salt and pepper.
3. Pass the cutlets through the egg, and then, on a separate plate, cover them well with the bread crumbs.
4. 
   Fry the cutlets at med – high heat for about 8 minutes on one side, then turn and cook again for another 8 minutes. Cook on low heat further in case they are not thoroughly cooked.