What a wonderful combination! This delicious parmesan schnitzel with leek carbonara combines the wonderful crispy schnitzel with the popular, creamy pasta creation.
The genius idea of mixing some parmesan into the classic baking is compelling. This makes the schnitzel even tastier and the bread even fresher. To avoid falling bread during frying and getting irritated, follow our four tips with which you will definitely succeed in making bread.
A classic, many versions: Carbonara
Incidentally, the classic spaghetti carbonara is prepared without cream and with lots of eggs and bacon. Accordingly, the original Italian would raise their eyebrows when they saw you working with cream in this parmesan schnitzel with leek carbonara. But we think you can develop the basic recipes further and experiment with flavors. And with the cream and spicy leeks, it just tastes even creamier and rounder. Check out our quick and easy recipe – and these other carb variations:
With cream and egg, already full after a small portion of parmesan schnitzel with leek carbonara? We show you how long you can keep your cooked food in the fridge before it spoils. We collect more cooking tips for you every day – so take a look at our cooking school!
Crispy parmesan schnitzel with leek carbonara
Complete pleasure in no time – with our parmesan schnitzel with leek carbonara!
Bring water to the boil in a saucepan with a pinch of salt. We divide the press into quarters lengthwise, cut it into pieces about one centimeter, wash it well and drain it in a colander. Drain the canned tomatoes and cut into thin strips. Wash the chickpeas, dry them and cut them into small circles.
Put the pasta in boiling water and boil for about 10 minutes. Break the eggs into a deep plate, grate the parmesan and mix with it. Place the flour in another deep dish. Dry the potatoes and rub them with salt and pepper.
Heat the fat in a pan. Meanwhile, roll the schnitzels one by one in the flour and then dip them in the egg mixture. Drain briefly and then fry in hot clarified butter for four minutes on each side until golden brown.
Meanwhile, beat the cream with egg yolks, season with salt and pepper. Drain and drain the pasta. Heat the oil in the empty pasta pot and fry the leeks for about three minutes. Then add the sun-dried tomatoes, the pasta and the egg yolk and cream mixture. Stir until the sauce thickens. Arrange the finished carbonara with schnitzel and sprinkle with chives.