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🥗 Crispy Parmesan Schnitzels with Oven Potatoes and Spicy Zucchini Salad

757 kcal · 30 min · 4 servings

Crispy Parmesan Schnitzels with Oven Potatoes and Spicy Zucchini Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 degrees Celsius with fan setting.
  2. 2. Wash the potatoes thoroughly.
  3. 3. Cut the potatoes lengthwise into four equal quarters.
  4. 4. Rinse the thyme sprigs under running water.
  5. 5. Shake the herbs dry.
  6. 6. Strip the leaves from the woody stems.
  7. 7. Finely chop the thyme leaves.
  8. 8. Place the potato pieces into a large bowl.
  9. 9. Add two-thirds of the chopped thyme leaves.
  10. 10. Add two tablespoons of oil.
  11. 11. Season the mixture with a pinch of salt.
  12. 12. Mix everything well until the potatoes are evenly coated.
  13. 13. Place the potatoes on a baking sheet.
  14. 14. Ensure the skin side is facing downwards.
  15. 15. Slide the tray into the preheated oven.
  16. 16. Bake the potatoes for about 20 to 25 minutes.
  17. 17. Take the bowl from storage and clean it thoroughly.
  18. 18. Rinse the schnitzels under cold water.
  19. 19. Pat the meat dry with kitchen paper.
  20. 20. Let the schnitzels rest at room temperature for a short time.
  21. 21. Wash the zucchini under running water.
  22. 22. Cut off the hard ends of the zucchini.
  23. 23. Slice the zucchini diagonally into thick pieces.
  24. 24. Heat a grill pan on the stovetop.
  25. 25. Add two tablespoons of oil to the hot pan.
  26. 26. Turn the heat to the highest setting.
  27. 27. Place the zucchini slices into the pan.
  28. 28. Season the zucchini with a pinch of salt.
  29. 29. Fry the zucchini for about 4 to 5 minutes.
  30. 30. Turn the slices once.
  31. 31. Fry them on the other side until golden brown.
  32. 32. Wash the lemon under warm water.
  33. 33. Cut the lemon in half.
  34. 34. Squeeze the juice out of the lemon.
  35. 35. Measure out two tablespoons of lemon juice.
  36. 36. Pour the juice into the cleaned bowl.
  37. 37. Add a spoonful of honey.
  38. 38. Add three tablespoons of oil.
  39. 39. Add chili to taste.
  40. 40. Mix the dressing ingredients thoroughly.
  41. 41. Add the fried zucchini to the bowl.
  42. 42. Toss the zucchini so it is coated with the dressing.
  43. 43. Season the dressing with salt.
  44. 44. Season the dressing with pepper.
  45. 45. Season the dressing with a pinch of sugar.
  46. 46. Take a flat plate.
  47. 47. Place flour on the plate.
  48. 48. Take a second plate.
  49. 49. Whisk an egg in a small bowl.
  50. 50. Pour the whisked egg onto the second plate.
  51. 51. Take a third plate.
  52. 52. Grate Parmesan onto the third plate.
  53. 53. Add breadcrumbs to the Parmesan.
  54. 54. Add the remaining thyme.
  55. 55. Place a schnitzel between two layers of cling film.
  56. 56. Take the bottom of a large pan.
  57. 57. Pound the meat thin until it is flat.
  58. 58. Remove the cling film from the meat.
  59. 59. Season the flat schnitzels generously with salt.
  60. 60. Coat the meat in the flour first.
  61. 61. Shake off excess flour.
  62. 62. Dip the meat into the egg.
  63. 63. Let the excess egg drip off.
  64. 64. Coat the meat in the Parmesan breadcrumb mixture.
  65. 65. Heat three tablespoons of oil in the pan.
  66. 66. Set the heat to medium.
  67. 67. Fry the schnitzels in the pan.
  68. 68. Fry them for about 2 minutes.
  69. 69. Turn the schnitzels.
  70. 70. Fry them on the other side until golden yellow.
  71. 71. Place the finished schnitzels on kitchen paper.
  72. 72. Let the excess fat drip off.
  73. 73. Take the oven potatoes out of the oven.
  74. 74. Plate the schnitzels.
  75. 75. Add the chili zucchini salad.
  76. 76. Add the oven potatoes.
  77. 77. Enjoy your meal!

Nutrition per serving