February 5, 2020

Serves 6

ICT Reset: Suits all phases


  • 6 x 100gm schnitzel 
  • 4 Tbsp Pesto
  • 4 Tbsp sour cream
  • 2 eggs, well beaten
  • Salt and pepper to taste 
  • 4 Tbsp parmesan, finely grated
  • 4 Tbsp dessicated coconut 


  1. Preheat oven to 190°C. Place a baking sheet in the bottom of a baking pan or dish.
  2. In a small bowl mix together the pesto and sour cream.
  3. In two bowls, add the beaten eggs with salt and pepper to taste in one, and the grated parmesan and coconut in the other.
  4. Lay the schnitzel on a board, and using a knife, spread the pesto mixture over all pieces, leaving some space on the edges.
  5. Roll up the schnitzel pieces lengthwise and secure with toothpicks.
  6. Dip each roll into the egg mixture first, and then the parmesan/coconut mixture, making sure they are well-coated with the mixture.
  7. Place into the baking dish and bake until firm and lightly browned, around 30+ minutes.

Serve hot with steamed greens or a mixed green salad.

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