Summary

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

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Instructions

1. 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.
2. Wash the parsley, shake dry and finely chop the leaves. Grate the parmesan.
3. Beat the egg whites with a pinch of salt to form firm snow. Mix in the chopped hazelnuts, parmesan and parsley, season with pepper.
4. Preheat the oven to 200 °, cover a tray with baking paper.
5. Salt the schnitzel. In a large pan, heat 1-2 tablespoons of oil and each portion of the schnitzel in it
6. 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.
7. 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.