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Parmesan and herb schnitzel with rocket and pear salad

  • 0:40 Prep
  • 0:20 Cook
  • 4 Servings


  • 6 slices white bread, crusts removed
  • 2 tablespoons finely grated parmesan cheese
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons pine nuts, toasted
  • 1/4 cup plain flour
  • 2 eggs
  • 4 (500g) veal schnitzel (uncrumbed)
  • 2 tablespoons rice bran oil
  • Caramelised onion relish, to serve

Rocket and pear salad

  • 70g baby rocket
  • 1 packham pear, halved, cored, sliced
  • 1/4 cup walnuts
  • 1/4 cup shaved parmesan cheese
  • 2 tablespoons honey and dijon mustard vinaigrette


  • 1
    Place bread, parmesan, thyme and pine nuts in a food processor. Process until fine breadcrumbs form. Place flour on a plate. Whisk eggs in a shallow bowl.
  • 2
    Coat 1 piece veal in flour, shaking off excess. Dip in egg. Coat in breadcrumb mixture. Place on a plate. Repeat with remaining veal, flour, egg and breadcrumb mixture. Cover. Refrigerate for 20 minutes.
  • 3
    Meanwhile, make rocket and pear salad: Place rocket, pear, walnuts and parmesan in a bowl. Drizzle with dressing. Toss.
  • 4
    Heat half the oil in a non-stick frying pan over medium-high heat. Cook veal, in 2 batches, for 4 to 5 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Serve schnitzel with salad and relish.

Source: taste.com.au


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