First prepare the asparagus. Cut off the bottom third of the asparagus. Place in a baking dish. Drizzle with olive oil, and balsamic vinegar. Add 1 tsp minced roasted garlic. Sprinkle with Montreal steak seasoning. Toss and place in the oven at 400. Roast for 20 minutes stir occasionally
Tenderize the chops. Either with a mallet or with a knife. Chopping in one direction and then perpendicular. Both sides
Mix bread crumbs, lemon pepper, Mrs dash, and 1 tbs bouillon. Place on a plate. Beat egg in a bowl.
Marinade the shrimp, place in a bowl. Drizzle with harissa oil, 1/2 tsp rice vinegar, lemon pepper. Add a touch of pink salt. A little Mrs dash, and black pepper. Let sit. Stir occasionally.
Heat enough canola oil to cover the bottom of a large skillet.
Meanwhile, prepare the Bernaise to pkg instructions.
Dredge chops in crumbs, then egg, then back in crumbs. Let sit for a few minutes
When oil is hot, fry chops until brown on both sides. Remove and drain on paper towels.
To plate, place schnitzel on a plate, sprinkle with paprika. Top with shrimp. Add a few asparagus spears. Drizzle Bernaise on top