Pariser schnitzel (from German Pariser Schnitzel 'Parisian cutlet') is aschnitzel variation fromFrench cuisine. UnlikeWiener schnitzel, it does not incorporatebread crumbs. The name dates as far back as from theWorld Exhibition in Paris 1889.[1]
Pariser schnitzel is prepared from a thin slice ofveal, salted, which isdredged in flour and then dipped in beaten egg. It is thenfried in a pan heated to 160–170 °C (320–338 °F), inclarified butter orlard until the outside of the schnitzel turns golden brown. Though not traditional, and providing slightly different results, many modernised recipes substitutevegetable oil, typicallycanola, for the butter or lard.
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