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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