Oven schnitzel with Parmesan crust

Ingredients for 10 servings:

• 10 schnitzels (turkey or veal, 150 g each, cut 1 cm thick)
• 120 g hazelnuts
• 2 bunches of parsley
• 100 g Parmesan cheese (in one piece)
• 3 egg whites
• Salt
• pepper
• 4 tbsp oil, neutral

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Ideal for your party buffet

Roast the hazelnuts in a pan without fat over low heat until fragrant. Once cooled, rub off the skins and roughly chop the nuts. Wash the parsley, shake dry, and finely chop the leaves. Grate the Parmesan cheese. Beat the egg whites with a pinch of salt until stiff peaks form. Mix in the chopped hazelnuts, Parmesan cheese, and parsley, and season with pepper. Preheat the oven to 200°C (400°F), line a baking tray with baking paper. Season the schnitzels with salt. Heat 1-2 tablespoons of oil in a large pan and fry the schnitzels in batches for about 1 minute on each side over high heat. Place them next to each other on the baking tray and sprinkle with the Parmesan and herb mixture. Turn on the oven grill, place the baking tray in the hot oven (top), and bake the schnitzels for about 8 minutes, until the crust has taken on some color. Transfer to a warmed plate and serve immediately.