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🍽️ Crispy Parmesan Schnitzels with Caramelized Carrots

685 kcal · 30 min · 4 servings

Crispy Parmesan Schnitzels with Caramelized Carrots Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the pork schnitzels under running water.
  2. 2. Pat the schnitzels dry with kitchen paper.
  3. 3. Pound the schnitzels flat with a meat mallet.
  4. 4. Wash the carrots thoroughly.
  5. 5. Trim the ends and peel the carrots.
  6. 6. Cut the carrots in half lengthwise.
  7. 7. Leave a few green carrot tops on for decoration.
  8. 8. Wash the basil.
  9. 9. Shake the basil dry.
  10. 10. Slice the basil leaves into thin strips.
  11. 11. Place the breadcrumbs in a shallow dish.
  12. 12. Mix the breadcrumbs with the grated Parmesan.
  13. 13. Whisk the eggs with the cream in a bowl.
  14. 14. Pour the egg mixture into a deep plate.
  15. 15. Season the schnitzels with salt and pepper.
  16. 16. Coat the schnitzels in the flour.
  17. 17. Dip the schnitzels into the egg mixture.
  18. 18. Coat the schnitzels in the breadcrumb-Parmesan mixture.
  19. 19. Press the coating firmly onto the schnitzels.
  20. 20. Heat one tablespoon of butter in a large frying pan.
  21. 21. Fry the carrots in the hot butter.
  22. 22. Season the carrots with salt, pepper, and a pinch of sugar.
  23. 23. Pour about 100 milliliters of water over the carrots.
  24. 24. Cook the carrots until the water has almost evaporated.
  25. 25. Turn the carrots occasionally.
  26. 26. Continue cooking until the sugar starts to caramelize.
  27. 27. This takes about 5 to 10 minutes.
  28. 28. Add the sliced basil strips to the carrots.
  29. 29. Taste the carrots and adjust seasoning if needed.
  30. 30. Heat the remaining butter in a second frying pan.
  31. 31. Fry the schnitzels for about 3 minutes on each side until golden brown.
  32. 32. Plate the schnitzels and carrots.
  33. 33. Serve the dish immediately while hot.

Nutrition per serving