John Myers
Veal Schnitzel with Cheese Crust
The perfect veal schnitzel with cheese crust recipe with a picture and simple step-by-step instructions.
- 200 g Cherry tomatoes red
- 1 small Onion
- 2 tbsp Rapeseed oil
- 0,5 bunch Basil leaves
- Salt and pepper
- Sugar
- 250 g Tagliatelle
- 150 g Finely grated mountain cheese
- 80 g Breadcrumbs
- 4 Discs Veal schnitzel
- 80 g Flour
- 2 Eggs
- Wash and halve tomatoes. Peel the onion and dice finely.
- Heat a tablespoon of oil in a saucepan, sauté the onions. Add the tomatoes, simmer over a low heat for about 10 minutes. Puree a little with a blender. Roughly cut the basil leaves, add to the sauce. Season to taste with salt, pepper and sugar.
- In the meantime, cook the pasta in salted water according to the instructions on the package. Mix the cheese with the breadcrumbs. Wash the veal schnitzel, pat dry, season with salt and pepper. Turn the schnitzel first in the flour, then in beaten eggs and finally in the cheese and crumbs mixture.
- Heat the remaining oil (1-2 tablespoons) in a non-stick pan, fry the veal escalope on both sides for about 8 minutes until golden brown. Serve with the tomato sauce and pasta.
Facebook Comments