- Beat eggs, lemon zest, pepper and garlic salt until well-blended, then set aside.
- Combine ground almonds and 1 cup of parmesan cheese in a dish and set aside.
- Dredge the barramundi fillets in the flour first and shake off the excess. Then dip into the egg mixture and then press into the almond mixture. Refrigerate for 30 minutes.
- Melt butter in a frypan over medium heat. Cook barramundi fillets for about 3 minutes per side in the melted butter until golden brown on both sides.
- Reduce heat slightly and sprinkle with remaining Parmesan cheese, cover and continue the cooking process for about 5 more minutes until all the Parmesan cheese has melted.
- Transfer your barramundi schnitzel to a serving dish, garnish with parsley leaves and serve
Barramundi Schnitzel with Almond and Parmesan
Recipe by Tad Lombardo
Tad prefers the Parmesan cheese used in this recipe to be aged for a minimum of 24 months for the best flavour. Ask your cheesemonger for a recommendation.
Ingredients
- 2 free range eggs
- 1 tsp pepper
- 1 tsp lemon zest
- 1 tsp garlic salt
- 1 cup ground almonds
- 2 cups grated Parmesan cheese
- 8 barramundi fillets (200g each, no skin)
- ¼ cup plain flour for dusting
- 6 tbsp butter
- 1 bunch flat-leaf parsley
- 1 lemon, cut into wedges
- Sea salt and pepper to taste
