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🍽️ Pork Schnitzel Pan with Green Asparagus

217 kcal · 30 min · 4 servings

Ingredients

• 300 g Turkey schnitzel
• 200 g Mushrooms
• 200 g green asparagus
• 1 tbsp Rapeseed oil
• 100 ml Cooking cream
• 1 tbsp dried Herbs of Provence
• Salt
• Pepper

Instructions

1. 1. Rinse the turkey schnitzels under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Cut the meat into thin strips.
4. 4. Clean the mushrooms of any dirt.
5. 5. Slice the mushrooms into thin rounds.
6. 6. Wash the asparagus thoroughly.
7. 7. Remove the woody, lower ends of the asparagus stalks.
8. 8. Peel the lower third of the stalks with a vegetable peeler.
9. 9. Cut the asparagus stalks into pieces about five centimeters long.
10. 10. Heat oil in a large pan.
11. 11. Add the meat strips and mushrooms to the hot pan.
12. 12. Fry the meat and mushrooms over medium heat for two to three minutes.
13. 13. Add the asparagus pieces to the pan.
14. 14. Cook the asparagus along with the meat for one to two minutes, stirring frequently.
15. 15. Pour 100 milliliters of water into the pan.
16. 16. Add the cream to the pan.
17. 17. Stir the herbs into the sauce.
18. 18. Season the pan with salt and pepper to taste.
19. 19. Let the sauce come to a brief boil.
20. 20. Cover the pan with a lid.
21. 21. Cook the dish over medium heat for 15 minutes with the lid on.
22. 22. Serve the schnitzel pan, for example, with pasta.

Nutrition per serving

• kcal: 217
• Protein: 29 g · Fett/Fat: 10 g · Carbs: 4 g