Summary

Ingredients

• 4 veal schnitzel, (approx. 80 g each)
• 1 can tuna, (55 g)
• 1 teaspoon, heaped capers
• 3 anchovies
• 3 tablespoon mayonnaise
• 60 ml bouillon
• 1 tablespoon olive oil, for frying
• some pepper
• a bit salt

Print Recipe Pin Recipe

Instructions

1. Veal schnitzel from the wrong fillet, cut very thinly (approx. 1/2 cm thick).
2. Season the meat, fry briefly and refrigerate.
3. Puree the tuna, capers, anchovies and mayonnaise with the bouillon, season.
4. Spread the sauce over the schnitzel and decorate with capers and anchovies as desired.
5. Very simple and perfect for a hot summer day.