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Chicken in rosemary-parmesan breading

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Ingredients for 4 servings:

  • 4 chicken schnitzels
  • 80 g breadcrumbs
  • 80 g Parmesan or Grana Padano, grated
  • 2 eggs
  • 1 sprig(s) rosemary
  • Flour
  • olive oil
  • 1 pinch of salt
  • 1 pinch(s) of pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Mediterranean schnitzel variant

Finely chop the rosemary. Fill a shallow plate with flour. On a second, deep plate, beat the two eggs with a fork until lightly fluffy. On a third plate, mix the breadcrumbs, Parmesan cheese, chopped rosemary, salt, and pepper. First, coat the schnitzels in the flour so that the meat is coated all over. Then dip the schnitzel in the eggs. Finally, coat the meat in the rosemary and Parmesan breading until well coated. Heat the olive oil in a pan and fry the schnitzels until golden brown on both sides. Rosemary potatoes, polenta, tomatoes, zucchini, and much more are good side dishes.

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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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