Austrian-Style Wiener Schnitzel with Choron

Method

1. Prepare pork cutlets by pounding them thin.
2. Set up a breading station with flour, beaten eggs, and breadcrumbs.
3. Dip each cutlet in flour, eggs, and breadcrumbs, shaking off excess.
4. Heat oil in a skillet and cook cutlets until golden brown. Remove and drain on paper towels.
5. Sauté shrimp and asparagus in the same skillet until tender.
6. In a small bowl, mix butter, tomato paste, and stock to make the choron sauce.
7. Pour the sauce over the cutlets and shrimp, and serve with asparagus on the side.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.