Oven Cutlets with Parmesan Crust

For the parmesan-crusted oven schnitzel, toast the hazelnuts in a pan without fat over low heat until fragrant. When cool, rub off the skins and roughly chop the nuts. Wash the parsley, shake dry and finely chop the leaves. Then grate the Parmesan cheese.

Beat the egg whites with 1 pinch of salt until firm. Mix in the chopped hazelnuts, Parmesan and parsley and season with pepper. Preheat the oven to 200°C and line a baking tray with baking paper.

Salt the cutlets, heat 1-2 tablespoons of oil in a large frying pan and brown the cutlets in batches for about 1 minute on each side over high heat. Place side by side on the baking sheet and top with the Parmesan and herb mixture.

Turn on the oven broiler, place the tray in the hot oven and bake the cutlets in it for about 8 minutes, until the crust has taken on color. Lift onto a warmed platter and serve the parmesan crusted oven cutlets immediately.

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