• Walnut and parmesan crumbed schnitzel with red coleslaw (Benito Martin)Source: Benito Martin

It’s worth tracking down good-quality meat for a schnitzel or it could end up dry, not juicy. Perfect Italiano parmesan adds a wonderfully savoury edge to the whole dish. 






Skill level

Average: 3.3 (14 votes)


  • 4 x 150 g pieces veal or beef schnitzel
  • 20 g butter
  • 2 tbsp olive oil
  • steamed potatoes and lemon wedges, to serve


Walnut-parmesan crumb coating

  • 70 g (⅔ cup) walnut pieces
  • 150 g (1 cup) plain flour
  • 65 g (⅔ cup) Perfect Italiano parmesan
  • ½ tsp each salt and pepper
  • 2 eggs, beaten well with 2 tsp water



  • ¼ small red cabbage, tough outer leaves and core removed
  • 1 large beetroot, peeled and coarsely grated or cut into thin matchsticks
  • 1 small red apple, halved, cored and very thinly sliced
  • 1 smallhandful flat-leaf parsley leaves, torn
  • 100 ml extra virgin olive oil, or to taste
  • 60 ml  cup) balsamic vinegar, or to taste


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat the oven to 120˚C. For the walnut-parmesan crumb coating, combine the walnuts and 75 g (½ cup) of the flour in a food processor and process until the walnuts are very finely chopped.

Add the Perfect Italiano parmesan and the salt and pepper and process until combined well. Spread the mixture over a large plate.

Place the remaining flour in a large bowl and egg mixture in another bowl.

Working with one piece of veal at a time, dip each piece in the flour to lightly coat, dusting off excess.

Next, dip the veal into the egg to coat, allowing the excess egg to run off, then place in the walnut mixture. Coat the schnitzel well, using your hands to press the mixture evenly over the meat in a thin layer. Set veal aside.

For the coleslaw, very thinly slice the cabbage. Combine with the beetroot and apple in a large bowl. Add the olive oil and vinegar and season well with salt and pepper.

Meanwhile, heat the butter and olive oil in large non-stick frying pan over medium heat.

Add 2 pieces of the the veal and cook for 3 minutes on each side or until golden and cooked through.

Transfer to a baking dish lined with paper towel and place in the oven to keep warm.

Cook the remaining veal in the pan, adding a little more butter and oil as necessary.

Serve the veal with the coleslaw and steamed potatoes, with the lemon wedges for squeezing over.


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