Schnitzel in Cheese Crust with Asparagus and Carrot Vegetables

Look forward to this fine asparagus recipe:

Remove peel from carrots, rinse, cut into narrow slices. Rinse asparagus spears, cut ends into small pieces. Cut asparagus spears into small pieces. Cook vegetables in 3/8- 1/2 liters of boiling salted water with sugar for about 10 minutes.

Flatten cutlets a little. Mix breadcrumbs, cheese and a little pepper. Roll the cutlets first in flour, then in beaten egg and finally in breadcrumbs on the other side. Fry in hot oil over medium heat for about 5 minutes per side.

Rinse basil, chop finely. Drain vegetables, reserving stock. Cook with whipping cream at high temperature for 5-8 minutes. Bind if necessary. Season with salt, pepper and maybe juice of a lemon. Add basil and vegetables. Arrange everything.

Serve with new potatoes.

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