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Veal schnitzel with walnut and cheese crust

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Ingredients for 4 servings:

  • 50 g cheese, Italian hard cheese, e.g. Grana Padano
  • 50 g butter
  • 75 g walnuts, coarsely chopped
  • 25 g chopped herbs, e.g. basil, parsley, rosemary, thyme
  • 2 tbsp breadcrumbs
  • 4 veal schnitzels, approx. 150-180g each
  • 2 tbsp oil, for frying
  • Salt and pepper, freshly ground

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Grate the cheese. Melt the butter. Roughly chop the nuts. Mix the butter, cheese, nuts, chopped herbs, and breadcrumbs. Season with salt and pepper. Heat the oil in a pan and sear the meat vigorously for about 1 minute on each side. Season sparingly with salt and pepper. Place the schnitzels side by side on a roasting pan and spread the nut mixture evenly over them. Bake at 200°C (400°F) top/bottom heat for about 8-10 minutes. Serve with rosemary potatoes and a classic 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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