Name: Parmesan schnitzels with creamed spinach
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1
Ingredients: 125.00 ml plain flour; 2 eggs, lightly beaten; 250.00 ml dried multigrain breadcrumbs; 125.00 ml finely grated parmesan cheese; 40.00 ml finely chopped fresh flat-leaf parsley leaves; 4 (125g each) veal schnitzels; Vegetable oil, for shallow frying; Steamed baby (Dutch) carrots, to serve; Lemon wedges, to serve; 40g butter; 1 garlic clove, crushed; 3 bunches English spinach, leaves removed, washed, roughly chopped; 125.00 ml thickened light cooking cream; 0.63 gm ground nutmeg

Parmesan schnitzels with creamed spinach

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Prep Time:
30 minutes

Cook Time:
20 minutes

Total Time:
50 minutes

Family favorite crunchy Parmesan schnitzels paired with creamy spinach for a delicious, satisfying meal.

Ingredients:

125.00 ml plain flour
2 eggs, lightly beaten
250.00 ml dried multigrain breadcrumbs
125.00 ml finely grated parmesan cheese
40.00 ml finely chopped fresh flat-leaf parsley leaves
4 (125g each) veal schnitzels
Vegetable oil, for shallow frying
Steamed baby (Dutch) carrots, to serve
Lemon wedges, to serve
40g butter
1 garlic clove, crushed
3 bunches English spinach, leaves removed, washed, roughly chopped
125.00 ml thickened light cooking cream
0.63 gm ground nutmeg

Instructions:

First, spread flour on a plate. Next, pour eggs into a shallow bowl. Then, mix breadcrumbs, Parmesan cheese, parsley, salt, and pepper on a plate. Lightly cover one schnitzel in flour, shaking off any extra. Dip it in the egg, then coat it with the breadcrumb mixture by pressing gently with your fingertips. Place it on a plate and repeat the process with the rest of the schnitzels, flour, egg, and breadcrumb mixture.
Preheat the oven to 140C/120C fan-forced and line a baking tray with baking paper. Cover the base of a large frying pan with oil and heat over medium-high heat. Cook 2 schnitzels for 2 minutes on each side until golden. Transfer to the prepared tray and place in the oven to keep warm. Repeat with the remaining schnitzels.
In a large saucepan over medium heat, melt butter. Add garlic and cook, stirring, until fragrant (about 1 minute). Add spinach and cover, cooking until wilted (about 3 minutes). Stir in cream and nutmeg, bringing to a boil. Reduce heat to low and simmer until slightly thickened (4 to 5 minutes). Season with salt and pepper. Serve with schnitzels, carrots, and lemon wedges.

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