Pariser schnitzel

Pariser schnitzel is a schnitzel variation from French cuisine.wikipedia
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Schnitzel

Wiener Schnitzelchicken schnitzelDeep fried pork cutlet
Pariser schnitzel is a schnitzel variation from French cuisine.
Pariser schnitzel is similar to Wiener Schnitzel but is floured and fried in an egg batter instead of using breadcrumbs.

Wiener schnitzel

Bécsi szeletEmpanizado or EmpanadoRántott hús
Unlike Wiener schnitzel, it does not incorporate bread crumbs.
Similarly prepared dishes include cotoletta alla milanese, schnitzel cordon bleu filled with ham and cheese and Pariser Schnitzel.

List of veal dishes

* List of veal dishes
Pariser Schnitzel – prepared from a thin slice of veal, salted, dredged in flour and beaten eggs, and pan fried in clarified butter or lard

French cuisine

FrenchFranceFrench cooking
Pariser schnitzel is a schnitzel variation from French cuisine.

Bread crumbs

breadcrumbsbreadedpanko
Unlike Wiener schnitzel, it does not incorporate bread crumbs.

Exposition Universelle (1889)

Exposition UniverselleParis ExpositionParis Exposition of 1889
The name dates as far back as from the World Exhibition in Paris 1889.

Veal

veal cratescalfmilk veal
Pariser schnitzel is prepared from a thin slice of veal, salted, which is dipped in beaten egg and dredged in flour.

Dredging (cooking)

dredgeddredge (cooking)dredging
Pariser schnitzel is prepared from a thin slice of veal, salted, which is dipped in beaten egg and dredged in flour.

Pan frying

pan-friedpan friedpan-frying
It is then fried in a pan heated to 160 –, in clarified butter or lard until the outside of the schnitzel turns golden brown.

Clarified butter

butter oilclarifiedAnhydrous milk fat
It is then fried in a pan heated to 160 –, in clarified butter or lard until the outside of the schnitzel turns golden brown.

Lard

pork fatpig fatanimal
It is then fried in a pan heated to 160 –, in clarified butter or lard until the outside of the schnitzel turns golden brown.

Vegetable oil

oilseedoilseedsoil
Though not traditional, and providing slightly different results, many modernised recipes substitute vegetable oil, typically canola, for the butter or lard.

Canola oil

canolacanola (rapeseed)canola (rapeseed) oil
Though not traditional, and providing slightly different results, many modernised recipes substitute vegetable oil, typically canola, for the butter or lard.