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Veal schnitzel with lemon, caper and sage sauce


You'll need

For dusting: seasoned flour 1 egg, lightly beaten 50 gm (½ cup) fine dried breadcrumbs 4 150gm veal escalopes 120 gm butter, coarsely chopped 1 tbsp olive oil 50 gm (¼ cup) salted capers, rinsed and drained well 12 sage leaves 3 lemons, peeled, pith removed and thickly sliced To serve: steamed green beans and mashed potato

Method

  • 01
  • Put seasoned flour, egg and breadcrumbs in separate bowls. Dust each piece of veal in flour, dip in egg, shaking off excess, then coat in breadcrumbs, shaking off excess, and place on a baking paper-lined tray.
  • 02
  • Heat 20gm butter and olive oil in a frying pan over medium heat. When butter starts to foam, add veal and cook until golden and cooked through (about 2 minutes each side). Drain on absorbent paper and keep warm. Wipe out frying pan with absorbent paper. Melt remaining butter and when it starts to foam, add capers and sage and cook until crisp (about 2 minutes), add lemon slices, cook to warm through (about another minute), remove from heat. Serve veal schnitzel with lemon, caper and sage sauce, green beans and mashed potato.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Apr 2008

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