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Veal Schnitzel With Herb and Cheese Crust
At a Glance
- Total
- 20 min
- Servings
- 2.00 serving(s)
Categories
- Main Course
- Baked
Allergens
- Egg
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Veal Schnitzel With Herb and Cheese Crust brings together 2 veal schnitzels (or veal medallions pounded to 0.5cm thick), 1 egg, beaten, 1/4 cup plain flour in a practical dish for home cooking. It takes about 20 min to prepare and cook. It makes approximately 2 servings.
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Equipment
Oven, baking tray, foil, zip-top bag, bowls
Ingredients
- 2 veal schnitzels (or veal medallions pounded to 0.5cm thick)
- 1 egg, beaten
- 1/4 cup plain flour
- 1/4 cup parmesan cheese, freshly grated
- 1/3 cup panko breadcrumbs (you can use ordinary if you like, but panko is heaps better)
- 3 tablespoons chopped parsley
- salt and pepper
- olive oil flavored cooking spray or olive oil
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Instructions
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.
Keep Cooking
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