Parmesan Schnitzel
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 schnitzel
- 8 large potato (s)
- 60 g parmesan cheese
- 50 g breadcrumbs
- 20 g flour
- 2 egg (s)
- oil
- some salt and pepper
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Mix the 2 eggs and season with salt and pepper. Spread the flour evenly on a plate. Mix the breadcrumbs with the parmesan and also place on a plate.
- Beat the schnitzels and roll them in the flour, then pull them through the egg and then turn them in the Parmesan breadcrumbs mixture.
- Fry until golden brown on both sides in a hot pan with a little oil.
- Cut the potatoes into equally sized wedges and place on a baking sheet. Drizzle with a little oil, place in the oven preheated to 180 ° C and bake until they are cooked through and crispy brown.
- Then toss in a bowl in salt, pepper and a little paprika powder.
- Sufficient asparagus bechamel (see my recipe in the database).
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