Schnitzel with white asparagus and spring potatoes

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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.peeling asparagus
  • Cut about 1/2 inch (1 cm) off the bottom part of the asparagus.cutting asparagus
  • Place in an asparagus cooker, filled with hot water, add the salt and sugar, and boil for 30 minutes.cooking asparagus

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. schnitzel
    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.

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