Name: Veal schnitzel with lemon, caper and sage sauce
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 4
Ingredients: For dusting: seasoned flour; 1 egg, lightly beaten; 50 gm fine dried breadcrumbs (½ cup); 4 150gm veal escalopes; 120 gm butter, coarsely chopped; 1 tbsp olive oil; 50 gm salted capers, rinsed and drained well (¼ cup); 12 sage leaves; 3 lemons, peeled, pith removed and thickly sliced; To serve: steamed green beans and mashed potato

Veal schnitzel with lemon, caper and sage sauce

Australian Gourmet Traveller fast recipe for veal schnitzel with lemon, caper and sage sauce

Serves 4

Prep

10M

Cook

Total

17M

Ingredients

For dusting: seasoned flour

1 egg, lightly beaten

50 gm fine dried breadcrumbs (½ cup)

4 150gm veal escalopes

120 gm butter, coarsely chopped

1 tbsp olive oil

50 gm salted capers, rinsed and drained well (¼ cup)

12 sage leaves

3 lemons, peeled, pith removed and thickly sliced

To serve: steamed green beans and mashed potato

Method

Main

1.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.

2.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.

Styling by Adelaide Lucas

Styling by Emma Knowles