Schnitzel Parisian Style, Recipe Schnitzel in Egg Coat Prepare

Schnitzel in egg coating, prepared with veal it is a Schnitzel Parisian style.
Schnitzel Parisian style, in the middle of the picture. You can bread and bake schnitzel in different ways.

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Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

Schnitzel Parisian Style recipe I show you in this post. The Schnitzel in egg coat is a classic dish of French cuisine and was first presented in Paris at the 1889 World Fair. I recommend veal schnitzel as a side dish, parsley potatoes or potato salad. I wish you good luck!
Prepare schnitzel cornflakes.
Schnitzel in the pan with different types of breading.
Schnitzel in a pan with various breadings. The Parisian Schnitzel with egg in the picture in front.

1. 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!
Viennese Schnitzel Original escalope viennese with potato salad
I will show you the original Wiener Schnitzel with potato salad elsewhere in a technically detailed version.
I will show you the original Wiener Schnitzel in a professionally detailed variant elsewhere. Click on the picture!

2. Side Dishes Ideas

To this escalope fit …
Wiener schnitzel on the plate served with cherries and parsley potatoes.
Breaded original Wiener Schnitzel with parsley potatoes and cranberries.
Wiener Schnitzel with parsley potatoes and cranberries.

3. Recipe Schnitzel Parisian Style

Here are the instructions with photos and exact quantities of the ingredients. Wish you good luck!

Schnitzel Parisian Style Recipe

Instructions for egg coated schnitzel. A recipe by professional chef Thomas Sixt.

Servings 2 Persons
Calories 1279
Total Time 40 Min.
Prepare Parisian schnitzel, breading without breadcrumbs made easy. In this article I will show you step by step how to prepare Schnitzel Parisian style with veal schnitzel. Good luck!

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Schnitzel in egg coating, prepared with veal it is a Schnitzel Parisian style.
Schnitzel Parisian style, in the middle of the picture. You can bread and bake schnitzel in different ways.

Cousine

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

Decoration and Side Dishes

Jacket potatoes prepared in a pan.
Potatoes in the pan with parsley.

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.

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.

Meat prepare

raw schnitzel to knock on cling film
Place the schnitzel on cling film.

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.

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.

Turn the escalopes in flour and flour evenly.

Floured, raw schnitzel in the egg when turning
Turn the floured schnitzel in egg.

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.

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.

Serving

Schnitzel with corn flakes breading recipe picture
Schnitzel corn flakes recipe picture

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

4. Nutritional Values

5. More Recipes

Wiener Schnitzel detailed recipe with exact technical explanations
Wiener Schnitzel with parsley potatoes and cranberries
Schnitzel breading
Cordon Bleu recipe
Baked chicken recipe for breaded chicken
Turkey schnitzel with muesli panade

Matching potato salad recipes as an alternative side dish:

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

 

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