Schnitzel Parisian Style Recipe

Schnitzel Parisian style, Recipe Image
Schnitzel Parisian style, Recipe Image © Thomas Sixt

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is a chef, food photographer and cookbook author.
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!

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
Total Time 40 Min.

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

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Schnitzel Parisian style, Recipe Image
Schnitzel Parisian style, Recipe Image © Thomas Sixt

Preparation Time

20 Min.

Cook Time

20 Min.

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

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.

Prepare lemon
Lemon prepared as an accompaniment.

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.

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.

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.

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.

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.

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.

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

Cousine

2. Nutritional Information

3. How to bread without Breadcrumbs

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!

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

4. Side Dishes Ideas for Schnitzel Parisian Style

To this escalope fit …

5. Even More Matching Recipes Ideas

Matching potato salad recipes as an alternative side dish:

Bavarian potato salad
Swabian potato salad
Potato Salad with mayonnaise
Viennese potato salad

More Schnitzel Ideas:

Comments, Cooking Questions and Answers

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