Tag Archives: Putenmedallion

Turkey Medallions Parisian-Style with Green Pea Rice and Cranberry Sauce – Putenmedallion “Pariser Art” mit Erbsenreis und Preiselbeeren

Klostergasthof. A-6134 Fiecht · Fiecht 5

Parisian-style basically involves the same process of preparing a traditional schnitzel, but leaving the breadcrumbs out. This means that the meat is only coated with flour and egg (beaten egg) before it is fried. The end result is meat pieces that are battered and covered in a thin egg crust. These pieces are nicely crisp at the edges. Continue reading

Posted in Fiecht | Tagged , | Leave a comment