Parisian schnitzel
Easily prepare tender chicken schnitzel without breadcrumbs
The Parisian schnitzel is a delicious variant of the classic schnitzel that comes from French cuisine and is particularly easy to prepare. Instead of the usual breadcrumb coating, the meat is coated in flour and egg and then fried until golden.
But what exactly is a Parisian schnitzel?
The origin of this dish goes back to the 1889 World Exhibition in Paris, where this method of preparation first became popular.
Why is it called Parisian Schnitzel?
The name is derived directly from this world exhibition, where French cuisine sets new accents.
Compared to the well-known Wiener Schnitzel, the Parisian Schnitzel is less crispy, but the egg shell makes it particularly tender and tasty.
What does “Parisian style” mean?
The “Parisian style” cooking method refers to simply turning the meat or fish in flour and egg, resulting in a delicate, light egg coating – ideal for those who prefer a milder breading. The Parisian schnitzel can be combined in many ways, be it with parsley potatoes, a fresh leaf salad or even with fries and fried sage leaves.
If you have ever cooked more than necessary, you may ask yourself: Can you reheat Parisian schnitzel?
Yes, it’s very easy! You can bake it fresh and crispy again in the oven at a low temperature without losing any of its taste.
This recipe shows you how to prepare a Parisian chicken schnitzel in a simple way – perfect for a tasty and light dish that is ideal as a main meal or for guests. The Parisian schnitzel is a light and aromatic alternative to the classic schnitzel variants. Thanks to the delicate egg shell, it is particularly juicy and can be perfectly combined with a variety of side dishes.
Preparation time: 35 minutes
INGREDIENTS
- 2 eggs
- 650 g chicken breast (without skin)
- 70 g rice flour
- salt, pepper
- If desired: oil (for baking)
PREPARATION
- Prepare the schnitzel: Place the chicken breast fillets between two layers of cling film and lightly flatten them until they are evenly thick. Season with salt and pepper if desired.
- Parisian-style breading: First coat the schnitzels on both sides in rice flour and then pull them through the beaten egg so that they are well covered with the egg coating.
- Frying: Heat oil in a pan. Fry the schnitzels on both sides over medium heat until golden. Be careful not to let the oil get too hot so that the egg shell remains tender.
- Drain: After frying, place the schnitzels on kitchen paper to blot off excess fat.
- Serve: Serve the Parisian chicken schnitzel with side dishes such as parsley potatoes, a fresh leaf salad or French fries. For a special accent, you can add fried sage leaves.
