cut filet in slices
wash and dry off filet
subsequently cut filet in 2-4 cm thick slices
Parisian Schnitzel
220g
pork filet
1
egg
1 teaspoon
salt
2 pinches
pepper
flour
oil
100g
1 serving
energy
464 kJ
3828 kJ
111 kcal
914 kcal
fat
3 g
25 g
saturated_fat
1 g
8.6 g
carbs
0.2 g
2 g
sugars
0.2 g
2 g
protein
20 g
168 g
salt
0.4 g
4.1 g
Parisian Schnitzel
description & times
The way of cooking a Parisian Schnitzel is closely related with the one of a Viennese Schnitzel. It is as variation from French cuisine. This resipie does not incoporate bread crumbs. First time we find the name in 1889 it was created for the World Exhibition in Paris.
slightly flaten meat
slightly flaten meat with knife back
put plastic foil over it, so that meat fibers are not destroyed
whisk eggs
break eggs, salt, pepper and whisk them
heat up fat in pan
season filet slices
season filet slices and dredge them in flour on both sides
dredge meat in eggs
now dredge meat on both sides in eggs
bake filet golden yellow
put filets in hot fat
bake golden yellow on both sides whilst constant turning
Parisian Schnitzel, done
Remove from pan
Dry off Parisian Schnitzel with kitchen paper
Recommendation: Parsley potatoes and salad go perfectly along with Parisian Schnitzel.
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