Veal Schnitzel in Dijon Mustard Casing with Caper Apples
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 8 mins |
| Total Time | 28 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 veal schnitzel
- 2 egg (s)
- 2 tablespoon Dijon mustard
- 5 tablespoon flour
- 12 caper apples
- Salt, for seasoning
- Clarified butter, or oil for frying
Print Recipe
Pin Recipe Instructions
- Wash the schnitzel, pat dry, then carefully pat flat. Whisk the eggs with mustard, 1 tablespoon of water and salt. Turn the schnitzel first in the mustard and egg mix, then in the flour and then again in the egg mix.
- Heat the clarified butter in a pan and fry the schnitzel for about 4 minutes on each side. Just before the end of the cooking time, pull the caper apples through the egg mix and fry them briefly.
- Arrange the schnitzel on plates and serve with a crispy salad or baked potatoes.
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