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Golden brown Parisian pork cutlets served with a crispy batter
Classic Parisian cutlet fried in flour and egg batter, served with fresh lemon slices

Parisian-Style Pork Cutlets

Author: Flavelo
Recipes Main Courses
While Wiener Schnitzel is coated in breadcrumbs, the 'Parisian' style uses only flour and egg. This batter is much softer, airier, and highlights the meat's flavor better. Since there's no hard crust, you have to be more careful with the frying temperature, but the result is an incredibly tender, egg-rich coating that absorbs less oil than its breadcrumbed cousins.
🕒 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
  • Tongs

Allergen Information

⚠️ Wheat
⚠️ Egg

Instructions

1 ✓

Pound the pork slices until thin, about 1/4 inch thick. Season with salt and pepper.

Tip: Pounding breaks down muscle fibers, ensuring the meat is tender and cooks quickly—crucial for this fast-browning batter.
2 ✓

Beat the eggs in a deep plate with a pinch of salt, just like you're making scrambled eggs.

Tip: Don't overbeat; too much air can cause bubbles that make the batter detach during frying.
3 ✓

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

Tip: The flour acts as a bridge between the moist meat and the liquid egg. Without it, the egg would slide right off.
4 ✓

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

Tip: 'Immediately' is key: if it sits in the egg, the flour gets soggy and the batter becomes slimy instead of airy.
5 ✓

Drain excess oil on paper towels.

Recipe FAQ

Why didn't the batter stick?
Not enough flour or the egg wash was too thin. You must dip in egg and fry immediately after flouring, or it will slide off.
The egg burned but the meat is raw.
The oil was too hot. Egg burns much faster than breadcrumbs. Fry over moderate heat.

Ingredients

  • 1 lb Boneless Pork Loin or Leg
  • 3/4 cup All-Purpose Flour
  • 3 large Eggs
  • 1 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 2 cups Vegetable Oil (for frying)