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{{Short description|French veal cutlet}} |
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[[File:Pariser Schnitzel.jpg|thumb|Pariser schnitzel with a slice of lemon]] |
[[File:Pariser Schnitzel.jpg|thumb|Pariser schnitzel with a slice of lemon]] |
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'''Pariser schnitzel''' ({{etymology|de|Pariser Schnitzel|Parisian cutlet}}) is a [[schnitzel]] variation from [[French Cuisine|French cuisine]]. Unlike [[Wiener schnitzel]], it does not incorporate [[bread crumbs]]. The name dates as far back as from the [[Exposition Universelle (1889)|World Exhibition in Paris 1889]].<ref>Gerd Freudenberg, Jürgen Herrmann, Bernd Patzig: ''Lehrbuch für Köche. Teil 4: Speisenlehre und Angebotslehre.'' Fachbuchverlag |
'''Pariser schnitzel''' ({{etymology|de|Pariser Schnitzel|Parisian cutlet}}) is a [[schnitzel]] variation from [[French Cuisine|French cuisine]]. Unlike [[Wiener schnitzel]], it does not incorporate [[bread crumbs]]. The name dates as far back as from the [[Exposition Universelle (1889)|World Exhibition in Paris 1889]].<ref>Gerd Freudenberg, Jürgen Herrmann, Bernd Patzig: ''Lehrbuch für Köche. Teil 4: Speisenlehre und Angebotslehre.'' [[Fachbuchverlag Leipzig]] 1977.</ref> |
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Pariser schnitzel is prepared from a thin slice of [[veal]], salted, which is [[Dredging (cooking)|dredged]] in flour and then dipped in beaten egg. It is then [[pan frying|fried in a pan]] heated to {{convert|160|–|170|C}}, 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. |
Pariser schnitzel is prepared from a thin slice of [[veal]], salted, which is [[Dredging (cooking)|dredged]] in flour and then dipped in beaten egg. It is then [[pan frying|fried in a pan]] heated to {{convert|160|–|170|C}}, 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. |
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Latest revision as of 04:03, 17 September 2022
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 dredged in flour and then dipped in beaten egg. 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
[edit]References
[edit]- ^ Gerd Freudenberg, Jürgen Herrmann, Bernd Patzig: Lehrbuch für Köche. Teil 4: Speisenlehre und Angebotslehre. Fachbuchverlag Leipzig 1977.