For dusting:seasoned flour1egg, lightly beaten50 gm (½ cup)fine dried breadcrumbs4150gm veal escalopes120 gmbutter, coarsely chopped1 tbspolive oil50 gm (¼ cup)salted capers, rinsed and drained well12sage leaves3lemons, peeled, pith removed and thickly slicedTo serve:steamed green beans and mashed potato
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.
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.