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🍽️ Veal Schnitzel with Crispy Parmesan Tomatoes

392 kcal · 30 min · 4 servings

Ingredients

• veal cutlets 600 g
• parmesan 50 g
• sugar pinch
• Italian herbs, dried 2 tsp
• beef tomatoes 6 pcs
• lemons 1 pc
• wheat flour, Type 405 2 tbsp
• oil 3 tbsp
• butter 1 tbsp
• basil, fresh 10 g

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Rinse the veal schnitzels under running water.
3. 3. Pat the schnitzels dry with kitchen paper.
4. 4. Set the schnitzels aside to come to room temperature.
5. 5. Grate the Parmesan cheese finely.
6. 6. Mix the grated Parmesan in a bowl with one teaspoon of Italian herbs.
7. 7. Wash the tomatoes thoroughly.
8. 8. Remove the hard stems from the tomatoes.
9. 9. Cut the tomatoes in half.
10. 10. Place the tomato halves cut-side up on a baking sheet lined with baking paper.
11. 11. Lightly sprinkle the tomatoes with sugar.
12. 12. Generously sprinkle the tomatoes with the Parmesan-herb mixture.
13. 13. Place the tray in the oven and bake the tomatoes for about 15 minutes until golden brown.
14. 14. Rinse the lemon under running water.
15. 15. Cut the lemon in half.
16. 16. Squeeze the juice from the lemon.
17. 17. Put two tablespoons of flour into a deep plate.
18. 18. Mix the flour with the remaining Italian herbs.
19. 19. Add three tablespoons of oil to a frying pan.
20. 20. Heat the oil over medium to high heat.
21. 21. Season the veal schnitzels with salt.
22. 22. Turn the schnitzels in the flour mixture until they are completely covered.
23. 23. Shake off any excess flour from the schnitzels.
24. 24. Fry the schnitzels in the hot oil on all sides for about two to three minutes until golden brown.
25. 25. Reduce the heat to a low setting.
26. 26. Add two tablespoons of lemon juice to the pan.
27. 27. Add a piece of butter to the pan.
28. 28. Finish cooking the schnitzels in the lemon butter for about one to two minutes.
29. 29. Place the finished schnitzels on kitchen paper to absorb excess fat.
30. 30. Wash the basil under running water.
31. 31. Shake the basil dry.
32. 32. Pluck the basil leaves from the stems.
33. 33. Take the golden brown tomatoes out of the oven.
34. 34. Place the veal schnitzels on the plates.
35. 35. Place the Parmesan tomatoes next to the schnitzels.
36. 36. Drizzle the schnitzels with the remaining lemon butter from the pan.
37. 37. Garnish the dish with the fresh basil leaves.
38. 38. Serve the dish immediately.

Nutrition per serving

• kcal: 392
• Protein: 39 g · Fett/Fat: 16 g · Carbs: 12 g