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.
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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.
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