Crispy, golden breaded steak, served with soft boiled potatoes and warm white asparagus, for a complete and balanced dish – inspired by classic German cuisine.

Servings: 2
 Prep time: 20 minutes
 Cooking time: 25 minutes
 Total time: 45 minutes

Ingredients:

For the pork chop:

  • 2 boneless pork chops (~180–200 g each)
  • 1 egg
  • 3–4 tbsp. breadcrumbs
  • 3 tbsp. flour
  • Salt, pepper
  • Olive oil or butter for sautéing

For the potatoes:

  • 3–4 medium potatoes
  • Salt
  • 1 tbsp. butter
  • Chopped parsley

For the white asparagus:

  • 8–10 Elingea white asparagus, cleaned
  • Salt, a little sugar
  • 1 tbsp. butter
  • Lemon juice (optional)

Instructions:

1. Boiling potatoes:

  • Clean and cut the potatoes into cubes or round slices.
  • Boil them in salted water until soft (~15 minutes).
  • Drain and mix with butter and parsley.

2. Preparing asparagus:

  • Clean the white asparagus well.
  • Boil them for 8–10 minutes in water with salt, a little sugar and optionally lemon juice.
  • Add a little butter at the end.

3. Breaded steak:

  • First put the steaks in flour, then in beaten egg and finally in breadcrumbs.
  • Sauté them over medium heat with olive oil or a mixture with butter, until golden brown on both sides (4–5 minutes per side).
  • Leave them on absorbent paper.

4. Serving:

  • Place a steak on a large plate, with the potatoes and asparagus next to it.
  • Garnish with lemon or a little butter sauce if you like.
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