This is a popular variation of the classic schnitzel, characterized by a light, golden, and crispy crust, obtained by dipping the meat in a mixture of egg and flour, without using breadcrumbs. It is a simple and quick recipe, perfect for a delicious lunch or a savory dinner.
Ingredients
500 g meat (pork, chicken, or veal, thinly sliced)
2–3 eggs
100 g flour
Salt and pepper, to taste
Oil for frying
Lemon, for serving
Instructions
Preparing the meat:
Pound the meat slices with a schnitzel hammer until they become thin and tender.
Season the meat with salt and pepper on both sides.
Preparing for frying:
Place the flour on a plate and the eggs in a bowl, beaten well with a pinch of salt.
Coat each slice of meat in flour, covering it completely, then dip it into the beaten egg.
Frying:
Heat the oil in a pan over medium heat.
Fry the schnitzels on both sides until golden and crispy. Remove them onto a paper towel to absorb the excess oil.
Serving:
Serve the Parisian schnitzel hot, drizzled with lemon, alongside a side dish of potatoes, rice, or fresh salad.
The Parisian schnitzel is an ideal choice for schnitzel lovers who prefer a finer crust and a juicy texture. It can be served as a main course or in delicious sandwiches, being a recipe that is easy to adapt and loved by the whole family.
What is Parisian Schnitzel and how does it differ from the classic schnitzel? The Parisian schnitzel is a simpler and lighter variation of the classic schnitzel, characterized by a crust obtained only from flour and egg, without breadcrumbs. This type of schnitzel has a more delicate texture and a thinner crust, in contrast with the Viennese schnitzel, which uses breadcrumbs for a thicker and crispier crust.
What type of meat is best suited for Parisian schnitzel?
Chicken: The most common option, thanks to its tender texture and quick cooking.
Pork: Tenderloin or cutlet offers a richer taste and a slightly denser texture.
Veal: The traditional choice in many cuisines, providing a delicate texture and subtle flavor.
How can the meat be tenderized before cooking?
Pounding: Meat slices are lightly pounded with a schnitzel hammer, thinning them out to ensure even and quick cooking.
Marinating: The meat can be marinated for 30 minutes in milk or lemon juice with spices, for extra tenderness.
How can you prevent schnitzels from sticking to the pan while frying?
Make sure the oil is hot enough before adding the schnitzels.
Use a non-stick or cast-iron pan for even heat distribution.
Do not overcrowd the pan; fry schnitzels in batches if necessary.
What type of oil is best for frying Parisian schnitzel? Sunflower oil is a common choice, due to its neutral flavor and high smoke point. Alternatively, peanut oil or rapeseed oil can be used for efficient frying and a subtle aroma.
How can you avoid excessive oil absorption by the schnitzel?
Optimal temperature: Ensure the oil is hot enough (around 170°C) before frying.
Absorbent paper towels: Place the schnitzels on paper towels immediately after frying to remove excess oil.
What are the traditional side dishes for Parisian schnitzel?
Potatoes: Mashed, fried, or baked.
Rice: Plain or with vegetables for added color and flavor.
Salads: Green salad with lemon, tomato salad, or pickles, for a refreshing contrast.
How can the recipe be adapted for a healthier lifestyle?
Oven-baking: Schnitzels can be baked on parchment paper, lightly brushed with oil, at 200°C for 15–20 minutes, for a lower-fat version.
Whole wheat flour: Replace white flour with whole wheat flour for increased fiber intake.
Oil spray: Use an oil spray to reduce the amount of fat used.
How can Parisian schnitzel be integrated into other dishes?
Sandwiches: Place schnitzels between two slices of bread with salad and mayonnaise or mustard.
Wraps: Cut the schnitzel into strips and use it in flatbreads with fresh vegetables and tzatziki sauce.
Salad topping: Add pieces of schnitzel on top of a salad for a hearty lunch.
What drinks pair best with Parisian schnitzel?
Dry white wine: Sauvignon Blanc or Chardonnay complements the delicate flavor of schnitzel.
Light beer: A refreshing pale beer balances the fried texture of the dish.
Lemonade: For a non-alcoholic option, mint lemonade adds a pleasant freshness to the meal.
