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Pariser schnitzel

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This is an old revision of this page, as edited by Ibadibam (talk | contribs) at 20:28, 16 January 2018 (Ibadibam moved page Pariser Schnitzel to Pariser schnitzel: Sentence case per MOS:ENGLISH after similar move of Wiener schnitzel). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Pariser schnitzel with a slice of lemon

Pariser schnitzel (from German Pariser Schnitzel 'Parisian cutlet') 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.[1]

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 160–170 °C (320–338 °F), 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.