Schnitzel with Parmesan and Thyme Breading with Rosemary Potatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 pork schnitzel or veal schnitzel
- 80 g parmesan, rated
- 80 g breadcrumbs
- 1 bunch thyme
- 2 egg (s)
- salt and pepper
- Mustard, Dijon
- Clarified butter
- 500 g potato (s)
- olive oil
- 1 bunch rosemary
Print Recipe
Pin Recipe Instructions
- Beat the schnitzel very thinly and brush with mustard. Whisk the eggs with salt and pepper in a plate and turn the schnitzel in it. Some people dust the schnitzel with flour beforehand, but this is also how it works. In another plate, mix equal parts Parmesan and breadcrumbs. Add the thyme leaves (to taste - I like it more intense) and turn the schnitzel in them. The quantities for the breading are roughly estimated. The breading shouldn`t be too thick.
- Now bake the schnitzel in clarified butter.
- The thyme in the schnitzel can also be replaced with rosemary, depending on your mood and availability. For pork schnitzel, I prefer the thyme variant.
- As a side dish, I always make homemade French fries or rosemary potatoes:
- Halve small potatoes of the same size and bake them on a baking sheet with olive oil, rosemary and salt in the oven at 180 ° C until they are nice and brown from the bottom. Fits in very well when you put the potatoes in the oven and then prepare the schnitzel.
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