Ham and Herb Schnitzel with 6-Minute Egg

Ham and Herb Schnitzel with 6-Minute Egg


All you need to make this recipe a meal is a pot of good coffee or a pitcher of mimosas. If you feel like experimenting in the kitchen, Richard also recommends whipping 1/2 cup of maple syrup and 1 tablespoon of Versawhip 600K modified soy protein to make the whipped maple. Versawhip 600K is available from WillPowder at willpowder.com and at amazon.com. You can also vary the herbs in the panko mixture, and swap the asparagus for broccolini. Recipe courtesy of Top Chef All-Stars Winner Richard Blais.


4 ham steak (trimmed, about 1/4-inch thick)
2 large eggs
1 teaspoon dijon mustard
1 teaspoon hot pepper sauce (such as Crystal)
1 cup panko breadcrumbs
2 tablespoons leaf parsley (fresh flat-, finely chopped)
1 tablespoon fresh basil (finely chopped)
1 tablespoon fresh chives (finely chopped)
1 teaspoon fresh tarragon (finely chopped)
3 cloves garlic (minced)
4 tablespoons lard (also known as manteca, or more if needed)
1 1/2 teaspoons olive oil
1 1/2 teaspoons chili paste (such as harissa*)
12 spears asparagus (trimmed)
1/2 lemon
black pepper
2 tablespoons maple syrup (such as Blis)
1/2 cup heavy whipping cream
4 ounces sausages (patty style breakfast)
2 tablespoons onions (finely diced)
1 teaspoon garlic (minced)
1 teaspoon fresh ginger root (grated)
1 teaspoon fresh sage (chopped)
2 tablespoons sherry vinegar
4 large eggs
black pepper


1For whipped maple, using an electric mixer with a whisk attachment, whip cream to stiff peak. Fold in maple syrup. Set aside in the refrigerator.
2For sausage vinaigrette, in a medium skillet over medium heat, combine sausage, onion, garlic, ginger, and sage. Cook, stirring occasionally and breaking up sausage, until sausage is browned and cooked through, about 5 minutes. Stir in vinegar, scraping up any browned bits in the skillet. Remove from the heat, cover to keep warm, and set aside.
3For asparagus, preheat the oven to 350 degrees F.
4In a small bowl, combine oil and harissa. Arrange asparagus on a rimmed baking sheet and spread with harissa mixture. Season with salt and pepper. Roast until tender, about 10 minutes. Squeeze juice from lemon over asparagus. Cover to keep warm and set aside.
5While asparagus is roasting, for eggs, prepare an ice bath and set aside. In a medium saucepan of boiling water, cook eggs for exactly 6 minutes. Transfer eggs to the ice bath and set aside until cool enough to handle.
6Peel eggs, then season with salt and pepper. Cover to keep warm and set aside.
7For ham cutlet, place flour in a large, shallow bowl. In another large, shallow bowl, whisk eggs, mustard, and hot sauce. In a third large, shallow bowl, combine panko bread crumbs, parsley, basil, chives, tarragon, and garlic.
8In a very large skillet over medium-high heat, warm 2 tablespoons lard. Working one cutlet at a time, dredge in flour mixture, egg mixture, and panko mixture. Add cutlets to skillet and cook, in batches if necessary and using more lard as needed, until golden and crisp, about 2 minutes per side. Transfer cutlets to a plate and cover to keep warm.
9To serve, arrange cutlets on plates, and spoon on breakfast sausage vinaigrette. Arrange egg on top and asparagus along side. Garnish with whipped maple.
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NutritionView more



Calories790Calories from Fat450
Total Fat50g77%
Saturated Fat19g95%
Trans Fat
Calories from Fat450
Total Carbohydrate23g8%
Dietary Fiber3g12%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.