Parmesan Schnitzel with Carrot Vegetables
Parmesan schnitzel with carrot vegetables is a recipe featuring fresh ingredients from the meat category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 pork schnitzels (130 g each)
- 800 g carrots (with greens)
- 2 basil leaves
- 60 g breadcrumbs
- 30 g grated Parmesan
- 2 Eggs
- 2 tbsp heavy cream
- Salt
- ground pepper
- 60 g flour
- 4 tbsp butter
- 1 tsp sugar
Instructions
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1.
Wash the pork schnitzels, pat dry and flatten them with a meat mallet. Wash, trim, peel, and halve the carrots lengthwise, leaving some carrot greens for decoration. Rinse the basil, shake dry, and cut the leaves into fine strips.
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2.
Mix breadcrumbs with Parmesan in a shallow dish. Beat eggs with cream and pour into a deep bowl. Season schnitzels with salt and pepper, coat them in flour, then dip in the egg mixture, and finally bread with the breadcrumb mix, pressing the coating firmly on.
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3.
Heat 1 tbsp butter in a large pan and sauté carrots. Season with salt, pepper, and sugar. Add about 100 ml water, cook while stirring occasionally until almost all water evaporates and sugar begins to caramelize (5-10 minutes). Add basil and adjust seasoning.
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4.
Meanwhile, heat remaining butter in another pan and fry schnitzels for about 3 minutes per side until golden brown. Plate the schnitzels with carrots and serve immediately.
