Pariser schnitzel

Pariser Schnitzel is a delectable variant of the classic schnitzel, hailing from French cuisine. Unlike the renowned Wiener Schnitzel, this version does not include breadcrumbs. The name "Pariser Schnitzel" dates back to the World Exposition in Paris in 1889.

To prepare this dish, begin with a thin slice of veal. First, season the meat with salt, then dip it into beaten eggs and coat it with flour. Next, fry it in a pan at approximately 160–170 °C (320–338 °F) using clarified butter or lard until it achieves a beautiful golden brown color.

While traditional recipes call for butter or lard, some contemporary versions use vegetable oil, such as canola oil. This substitution can impart a slightly different flavor and texture to the schnitzel.