Pariser schnitzel

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.

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

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

Pariser schnitzel is a schnitzel variation from French cuisine.

Unlike Wiener schnitzel, it does not incorporate bread crumbs.

The name dates as far back as from the World Exhibition in Paris 1889.

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

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

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

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

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

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

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

Pariser Schnitzel — the city of Paris

Pariser Schnitzel