Ingredients:
For the schnitzel:
4 pork cutlets
Salt and pepper to taste
Flour, beaten eggs and breadcrumbs for coating
Oil or butter for frying
For the cream sauce:
200 ml cream
150 g fresh brown mushrooms, sliced
1 onion, chopped
2 garlic cloves, chopped
2 tbsp butter
2 tbsp flour
200 ml vegetable or chicken stock
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
For the asparagus heads in hollandaise sauce:
500 g fresh green asparagus, ends trimmed
1 package of hollandaise sauce (from the refrigerated section or homemade)
For the potato dumplings:
500 g floury potatoes, peeled and diced
1 egg
100 g breadcrumbs
Salt and nutmeg to taste
Instructions:
see continuation on the next page
