Schnitzel in hazelnut Paris panada
1 kg fillet - turkey, chicken, beef or pork
200 g ground hazelnuts
sunflower oil for frying
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Fillet is cut Puck 10 by cutting transversely through the fibers of the meat. Washers are crushed and lightly salting. Eggs broken with salt and pepper. Each schnitzel is add some in hazelnuts, as well pressed. Dip in egg on both sides and fry in sunflower oil over medium heat until it is golden brown. Serve with lemon. * Paris panada is called the way of a batter when the meat is pressed first in flour, then in egg and fry without breadcrumbs. In my case the flour is replaced with ground hazelnuts. * The oil change after about two batches because hazelnuts burned quickly and blacken. * Beef is not appropriate.