Turkey Schnitzel with Asparagus Sauce

Season the turkey schnels on both sides with salt and pepper.

Heat some fat in a large pan and fry the schnitzels over medium-high heat until golden brown.

Deglaze with white wine and loosen the browned bits. Remove the schnitzels from the pan and keep warm.

Wash and finely chop the parsley. Drain the asparagus, reserving 4 tbsp of the asparagus liquid, and cut the asparagus into pieces.

Add broth, 4 tbsp of the reserved asparagus liquid and milk to the pan and bring to a boil. Season with salt, pepper and peperoncino.

Thicken the sauce with a light sauce thickener while stirring until it reaches the desired consistency.

Reduce the heat and stir in the sour cream or crème fraîche, ensuring the sauce does not boil anymore.

Add the asparagus pieces and parsley to the sauce. Return the schnitzels to the pan and let them briefly simmer in the sauce until everything is heated through.