Veal Schnitzel in Lemon Sauce

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Halve the veal schnitzel crosswise, pound about ½ cm thin. Finely grate the peel of an untreated lemon, squeeze out the juice. Whisk the lemon juice vigorously with 4 tablespoons of olive oil, season with a little pepper and mix in the grated lemon zest. Pour the marinade over the schnitzel, cover and let sit in the refrigerator for at least 1 hour.
Turn once in between.
Spread 2 tablespoons of olive oil in a pan and heat. Remove the schnitzel from the marinade, drain well. Place in the hot pan and fry on both sides for about 2 minutes.
Remove and set aside, covered.
Pour lemon-oil marinade into the pan. Squeeze out the second lemon, add the juice and bring everything to a vigorous boil. Stir 1 tablespoon of butter into the sauce and let it melt, season with salt and pepper.
Put the schnitzel in the sauce and let it get really hot again.
Arrange on preheated plates, pour the sauce over them and serve immediately.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.