Veal Schnitzel with Lemon and Capers
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g veal schnitzel, very thinly sliced
- 2 lemon (s)
- 125 ml meat stock or veal stock
- 2 tablespoon butter
- 3 teaspoons capers, fine
- Parsley smooth
- Oil (olive oil)
- Flour for dusting
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the schnitzel into bite-sized medallions and gently pound them a little flat. Turn the meat slices in flour, shake off very thoroughly and pepper on both sides. Let the oil get smoking hot and fry the pieces of meat very quickly on both sides. Take out again immediately, salt and keep warm. Remove the frying fat from the pan, simmer the roast set with the juice of a lemon and the broth. Simmer a little, then stir in the butter with the whisk. Stir in the carefully removed fillets of the second lemon, capers and plenty of chopped parsley. Let the veal medallions steep briefly in the sauce.
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