Ingredients for 4 persons
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500 g Green aspargus
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4 Spring onions
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200 ml Kühne Yoghurt dressing
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2 TSP Kühne medium hot mustard
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Salt, Pepper
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4 Turkey schnitzel
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4 TBSP Flour
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2 Eggs
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4 TBSP Breadcrumbs
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6 TBSP Oil
Preparation
Kitchen utensils
Chopping board, knife, stove, pot, bowls, frying pan
Trim the woody ends from the asparagus. Cook asparagus in salted water for 5 minutes until tender but still firm, then rinse with cold water. Boil potatoes in salted water until tender, peel, and allow to cool slightly.
Slice asparagus and potatoes into 1 cm thick pieces. Cut spring onions into rings. Combine in a bowl. Mix the yogurt-herb dressing with mustard, pour over the salad, toss gently, and season with salt and pepper.
Pound schnitzels to 1 cm thickness. Coat first in flour, then in beaten egg, and finally in breadcrumbs. Fry schnitzels in portions over medium heat until golden brown on both sides.
Season the asparagus-potato salad with salt and pepper if needed, and serve alongside the schnitzels.
Recipe advice
Place schnitzels between two sheets of cling film when pounding. This prevents tearing and makes the process easier.
Nutritions
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Calorific value
ca. 688 kcal (2877 kJ) -
Protein
35 g -
Fat
35 g -
Carbohydrates
48 g