top of page

with a Mediterranean character


  1. Tenderize the the schnitzels with a mallet

  2. Cover the meat with flour

  3. Dip it slightly beaten eggs

  4. Cover it with breadcrumbs

  5. Fry for a few minutes on each side until golden brown.


For 500 g schnitzel

100 grams of flour

100 grams of breadcrumbs

2 eggs

1 tbsp fresh rosemary, chopped

1 tablespoon fresh thyme, leaves only



100 ml olive oil or seed oil for frying

2 tbsp clarified butter

Heading 3

bottom of page