Wiener Shnitzel with Asparagus
- For the Wiener Schnitzel
- 4 Veal cutlets (about 120 g)
- 2 tablespoons Pastry flour
- 2 eggs
- freshly ground peppers
- 100 grams breadcrumbs
- 4 tablespoons clarified butter
Rinse and peel the white asparagus and cut off the ends. Rinse and cut ends off the green asparagus. Cook the white asparagus in boiling salted water for 5 minutes then add in the green asparagus and cook for another 15 minutes. Remove from heat and keep warm.
Cut veal cutlets in half and flatten with the palm of your hand. Season with salt and pepper. Place the flour, beaten eggs and bread crumbs in dishes. Coat each cutlet with the flour, then the egg and finally the bread crumbs.
Fry each cutlet in melted butter until browned on both side. Keep warm.
Melt the butter and skim off foam. Whisk egg yolks and wine in a metal bowl and beat in the hot water until frothy. Stirring constantly, add in the butter a little at a time until melted and incorporated into the sauce. Season with lemon juice, salt and pepper. Add in capers and chopped parsley.
Serve cutlets and asparagus with the caper sauce and small boiled potatoes.