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Baked Veal Schnitzel

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Baked Veal Schnitzel

The perfect baked veal schnitzel recipe with a picture and simple step-by-step instructions.

  • 320 g Veal schnitzel
  • Pepper
  • 0,5 tbsp Clarified butter
  • Salt
  • 3 tbsp Ajvar
  • 100 g Appenzell cream stage
  1. Rinse the veal schnitzel with cold water, pat dry and then pepper. Sear both sides in hot clarified butter until lightly browned. Then only add salt.
  2. Place the schnitzel side by side in a baking dish. Brush with ajvar (mild) and generously spread the coarsely grated Appenzeller on top.
  3. Bake in a preheated oven at 180 degrees fan-assisted until the cheese is melted and lightly browned (approx. 10 minutes).

Fits to:

  1. Vegetables or salad as well as potatoes or spaetzle. Great for LOW CARB, then you can leave out the carbohydrate side 😉
Dinner
European
baked veal schnitzel

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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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