The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

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


  • 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
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Featured in

Apr 2008

You might also like...

Beef cheek recipes


Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France


Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana


Piccata di vitello

Adana kofte


Roast lamb loin with couscous and pumpkin

Pork chops with fennel


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.