Pariser schnitzel
Paris schnitzel is a dish that was first time prepared at the opening of the Paris World Exhibition in 1889. The Eiffel Tower was also built for the same World Exhibition. Originally, this food was made from beef or veal fillet, nowadays it is made from either pork or chicken and turkey. In reality, most people in Estonia probably know this food quite well. In our home, if a festive event and a rare dish, like schnitzel, was prepared, it was usually prepared not by breading the meat in breadcrumbs and egg, but in flour and egg. This is the main difference between Pariser and Wienerschnitzel. So we always used to prepare Paris schnitzel at home.
To make Pariser schnitzel, a two to three-cm-thick piece of sirloin is pounded properly thin and wide, seasoned with black pepper and sea salt, breaded in flour and beaten egg, and fried in cooking oil. Originally, schnitzel was also fried in lard or clarified butter, but today it is mostly fried in cooking oil. I prepared this dish in the summer of 2024 when the Paris Olympics were taking place. It felt somehow special to prepare this food just now.
Preparation time: 20 minutes
Level: Not too difficult
Quantity: for two
Ingredients:
About 250 g of pork loin (chicken or turkey fillet can be substituted). A total of two 2.5 to 3 cm slices of meat.
Sea salt and black pepper to taste
Flour and egg for breading
Baked potatoes and vegetables are suitable for meat
7-8 small potatoes cut in half, cooking oil, sea salt, and mustard seeds for seasoning
7-8 small carrots cut in half
7-8 stalks of broccoli
For the mushroom sauce, one medium onion, and 200 g of chanterelles cut into strips
Whipped cream, soy sauce, and dijon mustard
Preparation:
Schnitzel
- Cut the pork tenderloin into 2.5 to 3 cm pieces. Beat the meat slices between the cling film to make them thin and wide.
- Season the marinated meat with sea salt and black pepper.
- Pour flour on a plate and a beaten egg on another plate (two eggs are needed for two pieces of meat).
- Heat the oil in a pan to a slightly higher than medium heat.
- Bread the meat first in flour and then in egg.
- Place the piece of meat in the pan and fry until one side is golden brown. If you have turned the meat around, it is not worth turning the meat around again, so that the meat does not become watery and oily.
- Brown the other side of the meat and remove the meat from the plate.
Side dishes and sauce
To make baked potatoes and carrots, cut the potatoes and carrots in half, season with sea salt, sprinkle with mustard seeds, and bake in the oven at 250 degrees until the potatoes are soft and browned.
To prepare the broccoli, heat oil in a wok and quickly wok the broccoli for a few minutes. Season with sea salt.
To make the mushroom sauce, finely chop the onion, and chop the chanterelles into pieces you like. Fry onions and chanterelles in cooking oil, add half a teaspoon of flour, mix, and add 200 ml of whipped cream. Season with sea salt and black pepper, add 0.5 tsp Dijon mustard and 1.5 tsp light soy sauce. Let the sauce boil until it thickens a little.
Serve the finished schnitzels with baked potatoes and carrots, and add broccoli and chanterelle sauce.
Ready!!
