Parmesan Schnitzel with Colorful Herb Salad

Ingredients

• 150 g mixed herbs (e.g., mint, parsley, arugula, basil)
• 1 cucumber
• 1 small red bell pepper
• 2 tbsp olive oil
• 4 tbsp white wine vinegar
• 1 pinch sugar
• Herb salt
• Pepper (freshly ground)
• 8 small veal cutlets (about 60 g each)
• Salt
• Pepper (freshly ground)
• 2 tbsp flour
• 3 eggs
• 50 g freshly grated Parmesan
• 2 tbsp butter
• 2 tbsp Vegetable oil

Instructions

1. 1.

   Wash the herbs for the salad, shake dry and remove tough stems. Wash the cucumber, halve lengthwise and shave into thin slices. Wash the bell pepper, deseed and cut into strips. Whisk together the oil with vinegar, sugar, salt, pepper and 1-2 tbsp water.

2. 2.

   Wash the veal cutlets, pat dry and optionally flatten. Lightly season with salt and pepper and dredge in flour. Beat the eggs with Parmesan. Heat butter and vegetable oil in a hot pan. Dip each cutlet in the egg‑cheese mixture and fry portions in the pan over medium heat for 2–3 minutes per side until golden brown. Drain on kitchen paper and serve with optional lemon wedges.

3. 3.

   Toss the herbs, cucumber and bell pepper with the dressing and serve alongside the schnitzel.