Schnitzel Parisian Style Recipe

Name: Schnitzel Parisian Style Recipe Top 3*** | Thomas Sixt Foodblog
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: Lemon 1/2 pc; Cranberries 1 tbs; Parsley 1/4 bunch; veal escalope 2 pc; flour 100 g; eggs 2-3 pc; Paprika noble sweet 2 pinches; Cream 2 tbs; sun flower oil 250-300 ml; butter 2 tbsp

Schnitzel Parisian style, Recipe Image © Thomas Sixt

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

My Schnitzel Parisian Style Recipe I show you in this post.

The Schnitzel in egg coat is a classic dish of French cuisine.

It was first presented in Paris at the Exposition Universelle 1889.

I recommend veal schnitzel and as a side dish, parsley potatoes or potato salad.

I wish you good luck!

Table of Contents

1. Recipe Schnitzel Parisian Style
2. Nutritional Information
3. How to bread without Breadcrumbs
4. Side Dishes Ideas for Schnitzel Parisian Style
5. Even More Matching Recipes Ideas

1. Recipe Schnitzel Parisian Style

Here are the instructions with photos and exact quantities of the ingredients.

Wish you good luck!

Schnitzel Parisian Style

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2

Calories 1279

Preparation Time 20 Min.

Cook Time 20 Min.

Total Time 40 Min.

Simple tutorial for the preparation of the classic cutlet in egg coat.

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Ingredients

Decoration
1/2	pc	Lemon
1	tbs	Cranberries (I like to serve cranberry jam!)
1/4	bunch	Parsley (I also like to use chervil!)
Meat Ingredients
2	pc	veal escalope (cut approx. 5 mm thick)
100	g	flour (sieved, Typ 405)
2-3	pc	eggs (depending on size)
2	pinches	Paprika noble sweet (please add to egg, stir)
2	tbs	Cream (please add to egg, stir)
250-300	ml	sun flower oil (depending on the size of the pan)
2	tbsp	butter

Instruction

Preparation step 1

Jacket potatoes prepared in a pan. — Potatoes in the pan with parsley.

Side Dish

Think of a side dish, I recommend parsley potatoes.

Peel the potatoes, boil in salted water, drain and finish in a pan with butter and parsley.

You can season parsley potatoes with salt, pepper, nutmeg and cayenne pepper!

More ideas for side dishes can be found under point 2 and references to other side dishes under point 5.

Preparation step 2

Prepare lemon

Cut the lemon into eighths and remove the seeds.

Take the cranberries out of the fridge and prepare them for serving.

Make some parsley ready for decoration.

Preparation step 3

raw schnitzel to knock on cling film — Place the schnitzel on cling film.

Prepare escalope

Wash the veal escalopes prepared and cut by the butcher, dry them with kitchen paper and place them on cling film ready for beating.

Preparation step 4

Schnitzel when knocking between cling film — Knock the schnitzel covered with foil.

Meat pounding

Cover the schnitzel with cling film and beat, then season all sides with salt and pepper.

Preparation step 5

Schnitzel turned in flour on a plate surrounding panier-strasse — The meat must always first in the flour, then in the egg, then in the breadcrumbs. This is the only way for the breading to stick to the meat.

Schnitzel in flour

Turn the escalopes in flour and flour evenly.

Preparation step 6

Floured, raw schnitzel in the egg when turning — Turn the floured schnitzel in egg.

Prepare cutlet

Heat a large pan and let the oil run in.

Pull the flour-covered cutlets through the egg.

All the meat must be covered with egg on both sides.

Place the meat in the pan and fry on both sides.

Preparation step 7

Prepare schnitzel cornflakes. — Schnitzel in the pan with different types of breading.

Finalize Dish

Arrange the side dish on warm plates.

Drain the oil from the pan. Add butter to the pan and froth, season with salt.

Swing the baked escalopes in the butter.

Preparation step 8

Schnitzel with corn flakes breading recipe picture — Schnitzel corn flakes recipe picture

Serve

Arrange the side dish on warm plates.

Arrange the schnitzels, decorate with parsley and serve with cranberries.

My example picture shows a variation of different breadings, take the suggestions as inspiration!

Video

2. Nutritional Information

3. How to bread without Breadcrumbs

Let the butcher cut you veal schnitzel in a thickness of approx. 5 mm.
Remember the side dishes, peel potatoes and cook in salted water.
At home in the kitchen wash the schnitzel under cold water and dry.
Put the schnitzel between cling film and gently knock.
I prefer to prepare a plate iron or a saucepan side dish ready, drain potatoes and with parsley and butter in a pan, season.
Season the meat slices on all sides with salt and pepper,
Prepare one bowl each with flour and eggs,
turn the meat into flour,
heat the pan to a medium heat for frying and add sunflower oil to the pan.
Fry the escalope in the egg coating on both sides until light brown.
Remove the fried escalope from the pan,
drain the oil,
froth up the butter in the pan,
toss the escalope in the pan and
arrange on warm plates.

Flour:

Use a wheat flour type 405 or a special flour like the Wiener Grießler.

You can also use a gluten-free flour mixture or potato flour.

Beat the eggs in a bowl with a whisk.

The more air you add to the eggs, the more fluffy the egg coating becomes.

Season eggs:

You can season three eggs with 1 tablespoon cream, 4 pinches salt and 3 pinches pepper.

I’ve already tried a variant with fresh thyme, which tastes delicious.

The addition of white truffle oil is also great, the Parisian schnitzel with truffle egg panade tastes fantastic!

Schnitzel in a pan with various breadings. The Parisian Schnitzel with egg in the picture in front.