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Parmesan schnitzel

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Ingredients for 2 servings:

  • 2 thin veal escalopes
  • Salt and pepper, black
  • 2 small eggs
  • 40 g Parmesan, grated
  • 50 g almond(s), finely grated
  • 2 tbsp oil
  • 1 tbsp butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

ideal for food separators

Season the schnitzels. Beat the eggs in a bowl, then add the Parmesan and almonds to two bowls. Heat the oil and butter in a pan. Coat the schnitzels in the Parmesan mixture, then dip them in the egg mixture. Then coat them well in the almonds, pressing the almonds firmly into the mixture. Fry in the hot oil over medium heat for about 3 minutes, then cook for another 5-7 minutes over low heat. Serve with salad.

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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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