Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 veal schnitzel
- 3 tablespoon capers
- 200 ml white wine, semi-dry
- 125 ml cream
- Lemon juice
- Balsamic vinegar
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Beat the veal schnitzel very thinly and fry briefly on both sides in butter. Ideally in a roasting pan or similar so that a nice roast set forms. Deglaze with a splash of white wine, remove and keep warm.
- Chop 2 tablespoon capers and add to the pan. Add the rest of the wine and cream. Allow to reduce greatly. Add the remaining whole capers, a dash of lemon juice and a dash of balsamic vinegar. Season to taste with pepper, salt and a little sugar. Place the schnitzel on top of the sauce and serve.
- The sauce is very fresh and a bit sour, so in my opinion it goes very well with a crispy, steamed, rather sweet vegetable, e.g., Carrots or Romanesco. We always have fried potatoes with a little thyme or rosemary.
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