Coat the schnitzels with one egg, a handful of fresh parsley, one garlic clove, salt and freshly grounded black pepper, and 7 ounces of organic breadcrumbs
Preheat oven to 350 F.
Add the dry ingredients and dry spices in a bowl.
Wash the parsley. Peel and chop 4 garlic cloves and parsley. Heat a tablespoon of olive oil in a skillet. Add the chopped garlic and parsley. Reduce the heat to medium and cook for a few seconds.
Add the cooked parsley and garlic to the flour preparation. Stir in the water, milk and the egg.
Knead the dough until it becomes uniform. Roll the dough with a rolling pin up to a height of ¼ inch thick. Cut the dough into a 6 x 1 ½ inches rectangle.
Bring water to boil in a saucepan. Add the strips (only two at a time) in the boiling water for about 2 minutes. Remove the strips, set them aside and allow them to cool off.
Meanwhile, chop 1 garlic clove and the parsley. Beat the egg and add to the garlic and parsley mix. Season with salt and pepper to taste
Pass each schnitzel through the egg mixture. Roll in the bread crumbs until fully coated. Bake them with a touch of olive oil at 350 F for 10 minutes each side.