Veal Schnitzel With Herb and Cheese Crust

"This is a variation on a recipe my mum used to make when I was growing up. It is so comforting and relatively easy to put together. I serve it with mashed potatoes and green peas and beans. She used to serve it with tinned mushrooms in a butter sauce heated up slowly. I however think it would be better with a creamy fresh mushroom sauce. I cannot post the recipe as yet, because it is still a work in progress. This recipe is quite forgiving, you could use chicken breasts or even pork steaks if you preferred, but you would have to change the cooking time appropriately."
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
Ready In:
20mins
Ingredients:
8
Serves:
2
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ingredients

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directions

  • Preheat the oven to 200°C.
  • Prepare a baking tray by lining with foil and spraying lightly with olive oil spray.
  • You could simply brush a small amount of oil on.
  • Put the flour in a zip loc baggy.
  • Season the flour.
  • Combine the cheese, crumbs, and parsley in one bowl.
  • Have the beaten egg in another.
  • Coat the veal with flour, by tossing around in the closed bag.
  • Shake off excess flour.
  • Now dredge in the egg and finally in the crumbing.
  • Place on the foil lined tray.
  • Spray top of schnitzel with spray or drizzle very lightly with olive oil spray.
  • Bake for 10 minutes.

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Reviews

  1. An unforgettable meal ready in 20 minutes? Yes we can! Thank you for sharing this delicious recipe that we just can't get out of our heads. Yum!
     
  2. Lovely flavor from the Parsley & Parmesan. I didn't double coat it nor use an egg and the panko stuck enough to give a lovely finish. I use Olive "No oil" spray and it is very good - allows some extra flavor but as said no oil.
     
  3. Great schnitzel recipe, I liked the added parmesan..a nice change using panko instead of breadcrumbs. Thanks for sharing.
     
  4. A nice easy schnitzel recipe thanks Syrah. I liked the added parmesan and the fact this was cooked in the oven-less oil and less chance of knocking the crumbs off when cooked this way. They still cooked up golden and tender.
     
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RECIPE SUBMITTED BY

syrah81@gmail.com
 
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