Prep 10 mins
Cook 10 mins
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.
- 2 veal schnitzels (or veal medallions pounded to 0.5cm thick)
- 1 egg, beaten
- 59.14 ml plain flour
- 59.14 ml parmesan cheese, freshly grated
- 78.07 ml panko breadcrumbs (you can use ordinary if you like, but panko is heaps better)
- 44.37 ml chopped parsley
- salt and pepper
- olive oil flavored cooking spray or olive oil
- 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.
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!
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.
Great schnitzel recipe, I liked the added parmesan..a nice change using panko instead of breadcrumbs. Thanks for sharing.