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Parisian schnitzel fried golden brown, served in a crispy batter
Classic Parisian schnitzel, fried in a flour-egg batter, with fresh lemon slices.

Parisian style pork schnitzel

Author: Flavelo
Recipes Main Courses
While the Viennese Schnitzel's 'coat' is breadcrumbs, the Parisian version uses only flour and egg. This batter is much softer, airier, and highlights the meat's flavour better. Since there is no hard shell, one must be more careful with the heat when frying, but in return, you get an incredibly tender, egg-rich meat that absorbs less oil than its breadcrumbed counterparts.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 5 servings
🔥 Calories 420 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Meat mallet
  • Frying pan
  • Kitchen tongs

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs

Instructions

1 ✓

Pound the meat slices thin, to about half a centimetre. Season with salt and pepper.

Tip: Pounding loosens the muscle fibres, making the meat more tender and faster to cook, which is vital for this quick-browning batter.
2 ✓

Beat the eggs in a deep plate with a pinch of salt, as if making scrambled eggs.

Tip: Do not beat too frothy, or 'balloons' will form on the batter during frying and it will detach.
3 ✓

Dredge the meat slices thoroughly in the flour, shake off the excess, then dip into the egg.

Tip: The flour is the 'bridge' between the moist meat and the wet egg. Without it, the egg would slide off the meat.
4 ✓

Immediately place into medium-hot oil. Fry for 3-4 minutes per side until beautiful golden brown.

Tip: The 'immediately' is important: if left standing in the egg, the flour gets soggy and the batter becomes slimy instead of airy.
5 ✓

Drain excess oil on kitchen paper.

Recipe FAQ

Why didn't the batter form properly?
There was too little flour or the egg was too runny. After dredging in flour, dip immediately in egg and fry, otherwise, it slides off.
The egg burnt but the meat is raw.
The oil was too hot. Egg burns much sooner than breadcrumbs. Fry on a more moderate heat!

Ingredients

  • 500 g Pork loin or leg (boneless)
  • 100 g Plain flour
  • 3 whole Eggs
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper
  • 500 ml Oil (for frying)