Pariser Schnitzel

Pariser Schnitzel

The Pariser Schnitzel is a Wiener Schnitzel variation from French cuisine. It does not, however, incorporate bread crumbs as the Wiener Schnitzel. The name dates as far back as from the World Exhibition in Paris 1889.[1]

The Pariser Schnitzel is prepared from a thin slice of veal, salted, which is dredged in flour and beaten eggs. It is then fried in a pan heated to 160 °C – 170 °C, 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.

See also

References

  1. ↑ Gerd Freudenberg, Jürgen Herrmann, Bernd Patzig: Lehrbuch für Köche. Teil 4: Speisenlehre und Angebotslehre. Fachbuchverlag, Leipzig 1977.
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