Baked Schnitzel with Crispy Brussel Sprouts and Garlic Dipping Sauce

Baked Schnitzel with Crispy Brussel Sprouts and Garlic Dipping Sauce

You are going to love me for this recipe!

It is easy, again, it takes 15 minutes in the oven, with minimal prep time.

It includes one of my faves – schnitzel – BUT WAIT, I made it healthier, instead of frying it in oil, it is baked to crispy perfection. And served along side a yummy fry substitute, perfectly roasted brussel spouts.

So when you say you don’t have time to cook, I challenge you to make this, 15 minutes and you will have an awesome meal. I promise!

Baked Schnitzel with Crispy Brussel Sprouts and Garlic Dipping Sauce
Baked Schnitzel with Crispy Brussel Sprouts and Garlic Dipping Sauce

Baked Schnitzel with Crispy Brussel Sprouts and Garlic Dipping Sauce

for the schnitzel:

2 pork, veal or beef cutlets

1/2 cup breadcrumbs or panko bread crumbs

1/4 cup parmesan cheese

1 egg

salt and pepper

olive oil

finely chopped parsley [optional]

for the brussel sprouts:

1 lbs brussel spouts [approx 20-30] quartered

olive oil

salt and pepper

1/2 cup mayonnaise

1 clove garlic, grated or minced

juice of 1/2 lemon

finely chopped parsley [optional]

Preheat oven to 425F.

Lightly oil two rimmed cookie sheets. [sometimes I use one large one, half for the schnitzel, the other half for the brussel sprouts.]

For the schnitzel, pound out the cutlet until 1/4″ thin.

In a shallow large bowl mix together the egg and a splash of water, in another shallow dish mix together the bread crumbs, parmesan, and parsley if using.

Take schnitzel, dip in egg, dip in bread crumbs, and again dip in egg, and bread crumbs, this will give you a nice crust.

Place schnitzels on the lightly oiled cookie sheet. drizzle with olive oil or spray with olive oil.

For the brussel sprouts, in a large bowl, toss together 1 tbsp of olive oil, brussel sprouts, salt and pepper.

Layer the brussel sprouts in single later on lightly oiled cookie sheet.

Place the schnitzel and brussel spouts in the oven for 12-15 minutes.

While in the oven, in a small bowl, mix together the mayonnaise, lemon juice and grated garlic [and parsley if using], with a touch of pepper.

To serve, squeeze some lemon juice on top of schnitzel, and serve along side crispy brussel spouts with the dipping sauce.

Baked Schnitzel with Crispy Brussel Sprouts and Garlic Dipping Sauce

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