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Tuscan oven-baked schnitzel

updated

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Ingredients for 4 servings:

  • 4 schnitzels
  • 2 eggs
  • 50 g Parmesan, grated
  • 4 tsp pesto of your choice
  • n. B. Spice(s) of your choice
  • 100 g flour
  • e.g. breadcrumbs
  • Parmesan cheese for sprinkling

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Pat the schnitzels dry and halve them. Whisk the eggs with the Parmesan, pesto, and seasonings. Then prepare a breading station: Place the flour on plate 1, the egg mixture on plate 2, and the breadcrumbs on plate 3. First coat the schnitzels in the flour, then dip them in the eggs, and finally coat them with the breadcrumbs. Place the schnitzels on a baking tray or a wire rack. Bake in a preheated oven at 180°C (convection oven) for 20 minutes, then turn them over and bake for another 10 minutes. Tip: After turning them over, you can sprinkle Parmesan cheese on top of the schnitzels.

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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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