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🍽️ Veal cutlets with peppery crust and asparagus salad

597 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg asparagus
• 6 tbsp white wine vinegar
• 6 tbsp oil
• salt
• 1 box cress
• 6 slices toast bread
• 2 tsp peppercorns
• 2 tsp green peppercorns (pickled, from the jar)
• 600 g veal cutlets
• salt
• pepper (from the mill)
• 2 eggs
• 4 tbsp flour
• oil (for frying)

Instructions

1. 1. Wash the asparagus thoroughly.
2. 2. Peel the asparagus completely.
3. 3. Cut the asparagus into diagonal pieces about 4 cm long.
4. 4. Boil the asparagus pieces in salted water for approx. 18 minutes.
5. 5. Remove the asparagus from the water.
6. 6. Let the asparagus drain.
7. 7. Mix vinegar and oil with 200 ml of the asparagus cooking water.
8. 8. Pour the vinegar-oil mixture over the asparagus.
9. 9. Season the salad with salt.
10. 10. Let the asparagus salad marinate for 1 hour.
11. 11. Remove the crusts from the toast bread.
12. 12. Crumble the toast bread.
13. 13. Mix the bread crumbs with the red and green peppercorns.
14. 14. Cut the veal cutlets smaller if necessary.
15. 15. Pound the cutlets flat.
16. 16. Season the cutlets with salt and pepper.
17. 17. Whisk the eggs on a deep plate.
18. 18. Place the flour on a shallow plate.
19. 19. Place the pepper-breadcrumb mixture on another shallow plate.
20. 20. Coat the cutlets first in the flour.
21. 21. Coat the cutlets next in the egg.
22. 22. Coat the cutlets finally in the pepper mixture.
23. 23. Heat oil in a large pan.
24. 24. Fry the cutlets on each side until golden brown over medium heat.
25. 25. Cut the cress.
26. 26. Sprinkle the cress over the asparagus salad.

Nutrition per serving

• kcal: 597
• Protein: 46 g · Fett/Fat: 30 g · Carbs: 34 g