Schnitzel with white asparagus and spring potatoes

Schnitzel with white asparagus and spring potatoes


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



  • 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 asparagus


  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.


  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.