Oven Schnitzel with Parmesan Crust
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 10 schnitzel (turkey or veal, 150 g each, sliced 1 cm thick)
- 120 g hazelnuts
- 2 bunch parsley
- 100 g parmesan, (in one piece)
- 3 egg whites
- salt
- pepper
- 4 tablespoon oil, neutral
Print Recipe
Pin Recipe Instructions
- Roast the hazelnuts in a pan without fat over low heat until they are fragrant. When it has cooled, rub off the skins and roughly chop the nuts.
- Wash the parsley, shake dry and finely chop the leaves. Grate the parmesan.
- Beat the egg whites with a pinch of salt to form firm snow. Mix in the chopped hazelnuts, parmesan and parsley, season with pepper.
- Preheat the oven to 200 °, cover a tray with baking paper.
- Salt the schnitzel. In a large pan, heat 1-2 tablespoons of oil and each portion of the schnitzel in it
- Fry the side for approx. 1 min. Over high heat. Place them next to each other on the baking tray and pour the parmesan and herb mixture on top.
- Turn on the grill, slide the tray into the hot oven (above) and bake the schnitzel in it for about 8 minutes until the crust has taken on color. Raise to a preheated platter and serve schnitzel immediately.
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