Breaded Schnitzels with Eggplant and Tomatoes
Breaded schnitzels with eggplant and tomatoes is a recipe with fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g eggplant
- 4 tbsp olive oil
- 200 g Cherry tomatoes
- 640 g thin veal schnitzels (8 thin veal schnitzels)
- Salt
- Pepper (freshly ground)
- 8 tbsp breadcrumbs
- 2 tbsp freshly grated Parmesan
- 1 large egg
- 3 tbsp butter
- basil (for garnish)
Instructions
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1.
Wash, trim and cut the eggplant into 1 cm thick slices. Sprinkle with a little salt and let sit for 10 minutes.
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2.
Pat the eggplant slices dry and fry them in hot oil until browned on each side. Drain on paper towels and keep warm in the oven. Halve the cherry tomatoes and quickly sauté them in the remaining pan fat, then spread them over the eggplant slices.
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3.
If needed, gently flatten the schnitzels and season with salt and pepper.
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4.
Mix breadcrumbs with parmesan on a shallow plate; whisk the egg in a deep bowl. Dip each schnitzel first into the egg, then coat it in the breadcrumb mixture.
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5.
Pan‑fry the schnitzels in hot butter over medium heat for 3–4 minutes per side. Plate them atop the eggplant slices and sprinkle with basil leaves before serving.
