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Paris Schnitzel with Fiery Potato Chips Hungarian

5 from 3 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 444 kcal

Ingredients
 

Parisian style schnitzel

  • 3 Pc. Pork schnitzel
  • 2 Pc. Eggs
  • 50 ml Milk
  • Flour
  • Salt
  • Pepper
  • Oil

Potato Chips

  • 5 Pc. Potato
  • 1 Pc. Clove of garlic
  • 1 tbsp Sweet paprika powder
  • 1 Knife point Cayenne pepper
  • 2 tbsp Olive oil
  • Salt

Alternatively

  • Red chilli flakes

Instructions
 

Dishes history

  • A breaded schnitzel is a regular part of our lunch menu, and in the evening a Paris schnitzel is also served. Together with the potato chips, this results in a delicious, easy-to-prepare and quick meal for the whole family. We love it spicy and use the cayenne pepper generously (1/2 teaspoon) including powder from chillies grown in the garden and specially dried. Potato chips for children are of course seasoned without any sharpness.

The potato chips

  • Wash and peel the medium-sized potatoes, cut into thin slices.
  • Put in a bowl, squeeze in the garlic and mix well with the remaining ingredients so that all slices are covered with oil and powder, let it steep for a moment.
  • Roast in a preheated oven at approx. 180-200 degrees hot air, laid out on baking paper, until golden brown.

tip

  • We like to add chopped garlic and onions to the oven chips, on the one hand for the seasoning on the other hand you get great crispy garlic chips with onions.

The schnitzel

  • Wash and clean the schnitzel and pound thinly. Salt and pepper.
  • Beat the eggs loosely and mix with the milk.
  • Turn the schnitzel in flour, then in the eggs and finally again in flour.
  • Bake in hot fat until golden brown on both sides, then dab off the excess fat with kitchen paper.

Nutrition

Serving: 100gCalories: 444kcalCarbohydrates: 7.5gProtein: 3.5gFat: 45.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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