Parisian schnitzel

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Parisian schnitzel

The Pariser Schnitzel is a meat dish of classic French cuisine similar to the Wiener Schnitzel . However, it is prepared without breadcrumbs . The name of the method of preparation is said to go back to the world exhibition in Paris in 1889 .

To prepare thin are Schnitzel from veal salted, in flour and beaten egg turned into vegetable oil or butter golden fried or baked and depending on the recipe nachgebraten still in the pan with a little butter.

literature

  • Gerd Freudenberg, Jürgen Herrmann, Bernd Patzig: Textbook for cooks. Part 4: Food theory and supply theory. Fachbuchverlag, Leipzig 1977.