Tender meat, crisp crumbs, creamy cheese and a tasty sauce – nothing could be better! The dish may be completed a few hours in advance and baked just before serving. Carry out the frying of the schnitzels meticulously to obtain neatly-fried and evenly-browned schnitzels.
500 g veal schnitzels
125 ml cake flour
2,5 ml salt
pinch garlic & herb seasoning
2 large eggs
15 ml water
5 ml canola oil
200 ml fresh breadcrumbs
50 g butter
50 ml canola oil
Topping
200 g mozzarella cheese
200 ml canned tomato & onion mix
2.5 ml garlic & herb seasoning
2,5 ml mixed dried herbs
Garnish
50 ml Parmesan cheese
- Place the seasoned flour in one shallow dish or soup plate, the beaten egg, water and oil in a second and the crumbs in a third.
- Coat the schnitzel generously with flour and shake off the excess.
- Dip into the beaten egg mixture and then press into the crumbs to coat all over.
- Place on a platter and refrigerate to set the crumbs for at least 30 minutes or until required.
- Heat half of the butter and half of the oil in a shallow heavy-based saucepan until moderately hot and fry the schnitzels on one side only until golden and crisp.
- Remove from the pan, wipe out the excess crumbs with a paper towel and add the remaining butter and oil.
- Fry the second side on the same manner and place the schnitzels on a large ovenproof platter.
- Add the garlic and herb seasoning and herbs to the tomato mixture and slice the mozzarella thinly.
- Place a thin slice of cheese onto each schnitzel, cover with a spoonful of the tomato mixture and the remaining cheese.
- Cover and keep refrigerated until 30 minutes before serving.
- Preheat the oven to 200 °C and bake the schnitzels with the topping for about 15 minutes or until the topping is bubbly.
- Serve immediately as they are or sprinkle with a little parmesan cheese and garnish with sprigs of parsley.
Notes
If you prefer, you can use chicken breasts. You will need to flatten them to a thickness of 3 mm with a rolling pin.
4 to 6 servings