baked schnitzel recipe

Who doesn’t love schnitzel? This is a healthier version of the pub classic that is baked to crispy perfection. Serve with cauliflower mash and braised red cabbage and you’ve got an indulgent meal that won’t leave you feeling sluggish afterwards.

Baked Veal Schnitzel

veal cutlets

breadcrumbs

brown rice flour

salt

Cooking spray -

cauliflower

butter

Salt,

Pepper,

Cut cauliflower into florets and steam until soft, about 10 minutes.

Let steamed cauliflower cool down a bit, then transfer to food processor or high speed blender and puree until smooth. If using blender, use a tamper to assist with the pureeing process.

Stir in melted butter (if using) and season to taste with salt and pepper.

Make cauliflower mash

Preheat oven to 200°C / 400°F and line a baking sheet with aluminum foil.

Pound veal cutlets using a meat mallet to about 0.6cm / 0.25in thickness.

Set up a breading station with 3 shallow plates: flour and salt in the first one, beaten egg in the second one, and breadcrumbs in the third one.

Dip a cutlet in the flour, then in egg, then in breadcrumbs. Transfer to lined baking sheet.  Repeat for the remaining cutlets.

Spray crumbed cutlets lightly with cooking spray. Bake for 8 minutes or until golden.

Serve immediately with cauliflower mash and sweet and sour cabbage. Enjoy!

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Baked Veal Schnitzel

Top 1 baked schnitzel recipe recipes from across the web

The most viewed baked schnitzel recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Baked Veal Schnitzel

The most viewed baked schnitzel recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine