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Schnitzel with Parmesan crust

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Ingredients for 4 servings:

  • 4 veal escalopes
  • Salt
  • 100 g bacon (breakfast bacon)
  • 7 tbsp olive oil
  • ½ bunch basil
  • 2 garlic cloves
  • 4 tbsp Parmesan, grated
  • 1 egg yolk
  • 70 g breadcrumbs
  • pepper
  • Paprika powder
  • Fat for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Rinse the schnitzel, pat dry, and season with salt, pepper, and paprika. Wrap the bacon around the schnitzel. Heat 3 tablespoons of olive oil and fry the schnitzel on both sides. Rinse the basil, shake dry, pick off the leaves, and finely chop. Peel and press the garlic. Mix with the basil, 4 tablespoons of olive oil, and the Parmesan cheese. Whisk the egg yolk and stir it into the herb mixture with the breadcrumbs. Grease a baking dish. Brush the schnitzel with the cheese and herb mixture and place it in the dish. Bake in a preheated oven at 180°C for about 8 minutes until golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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