This is my variation of Veal Oscar – veal is replaced by pork, it does not include crab meat and the sauce I use is Hollandaise instead of Bearnaise.
- 4 slices Pork Cutlets
- 2 Eggs
- 4 tbs Milk
- Salt and Pepper to taste
- Bread Crumbs
- Oil for Frying
- 1 lbs Asparagus
- 1 pkg Knorr Hollandaise Sauce
- 1 cup Milk, see package instructions
- 4 tbs Butter, we use unsalted
Pound cutlets between plastic wrap to desired thickness.
Prepare 3 plates. One with flour and one with bread crumbs. In the third bowl combine the egg and milk, season with salt and pepper and whisk thoroughly.
Coat the cutlets on both sides with flour, then saturate with the egg wash and cover with the bread crumbs.
For best results let breaded Schnitzel rest for 30 minutes before frying.
Heat the oil in the frying pan, add the cutlets and fry on each side until golden brown and done in the center.
Break off bottoms.
Bring water in a frying pan to boil.
Place Asparagus into water, bring up to a boil again and reduce to a simmer.
Simmer for about 3 to 4 minutes to desired tenderness.
Prepare sauce with butter and milk according to directions on package.
You can make Hollandaise Sauce from scratch if you so desire!
Serve Schnitzel with Asparagus and Hollandaise Sauce.