Wash the parsley and dab dry. Pluck off the leaves and chop them coarsely. Peel, wash and finely grate the carrot, mix with parsley and hazelnuts. Whisk ##egg## and milk in a deep plate.
Dab meat dry. Season with salt and pepper. Turn the meat one after the other first in flour, then in egg and finally in carrot-hazelnut breading. Heat oil in a large pan. Fry escalopes in portions for 6-8 minutes until crispy brown, turning once.
Take out ##Schnitzel## and let it drip off on kitchen paper. Arrange schnitzel on a plate.