Schnitzel in almond crust

Category: Meat dishes
Schnitzel in almond crust


veal (fillet, tenderloin) 1 kg
almond 150 g
egg 1 PC
cognac 50 ml
mixture of five peppers 1 tsp
marjoram + thyme (dry) 1 tsp
soy sauce 2 tbsp
olive oil 2 tbsp
olive oil for frying

Cooking method

  • 1. Cut the meat into pieces weighing 200-250 g and beat as thin as possible (3-5 mm).
  • Schnitzel in almond crust
  • 2. Mix brandy, soy sauce, olive oil and add dry herbs and freshly ground pepper. Put the beaten meat in a deep bowl with a slide (like pancakes). Pour marinade over, rinse slightly and leave to marinate for at least an hour.
  • 3. Grind the almonds into very fine crumbs, beat the egg slightly. Dip each bite in an egg, then breaded in almond crumbs.
  • Schnitzel in almond crustSchnitzel in almond crust
  • Fry in a pan for 2-3 minutes on each side. Serve immediately.


This version of the schnitzel was born from the Viennese schnitzel recipe. Classic Viennese schnitzel is breaded in breadcrumbs and fried in a large quantity of oil. I replaced the crackers with almond crumbs and pre-marinated the meat (which is not the case in the classic version). Left only the original product and size. And the dish sparkled with new colors.
Try it, it's delicious!

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