Veal Schnitzel With Herb and Cheese Crust

5.00 (4)
⏱ 20 mins 🍽 2 serving(s) 🏷 Veal

This comforting schnitzel is a family favourite, featuring veal coated in a crisp crust of parmesan, panko breadcrumbs and fresh parsley. It is a forgiving recipe that bakes quickly. Serve it with classic sides like mashed potatoes and green vegetables for a satisfying meal. The method involves a simple three-stage coating process before baking to a golden finish.

Veal Schnitzel With Herb and Cheese Crust

Ingredients

  • 2 veal schnitzels (or veal medallions pounded to 0.5cm thick)
  • 1 egg, beaten
  • 1/4 cup plain flour
  • 1/4 cup parmesan cheese, freshly grated
  • 1/3 cup panko breadcrumbs (you can use ordinary if you like, but panko is heaps better)
  • 3 tablespoons chopped parsley
  • salt and pepper
  • olive oil flavored cooking spray or olive oil

Method

  1. Heat your oven to 200°C.
  2. Line a baking tray with foil and give it a light coating of olive oil spray.
  3. Alternatively, you can brush on a little oil.
  4. Place the plain flour into a zip-top bag.
  5. Add salt and pepper to the flour.
  6. Mix the grated parmesan, panko breadcrumbs and chopped parsley together in a bowl.
  7. Pour the beaten egg into a separate bowl.
  8. Put the veal schnitzels into the bag with the flour and shake to coat them.
  9. Remove any extra flour from the meat.
  10. Next, dip each piece first into the egg and then press into the crumb mixture.
  11. Transfer the coated schnitzels to the prepared tray.
  12. Lightly spray the tops with oil or drizzle with a small amount of olive oil.
  13. Bake the schnitzels for 10 minutes.

Nutrition (per serving)

Sodium361300 mg

Recipe details

CategoryVeal
AuthorSassy Syrah