Beat the cutlets and season with salt and paprika. Heat a little clarified butter in a frying pan and fry the cutlets on both sides. Add water and cook the cutlets until they are tender. Season the sauce a little bit and thicken it if necessary. Spread asparagus evenly on the finished cutlets in the frying pan, cover each with a slice of cheese and continue to sauté until the cheese has melted.
Serve with leaf salad as a side dish.
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