Crispy schnitzel with lemon and caper sauce

A classic schnitzel with a crispy breadcrumb crust, straight from the frying pan. Quick to make and guaranteed to be a hit at the table.

📝 Ingredients

• 4 veal schnitzels (each approx. 150 g)
• 80 g flour
• 2 eggs, beaten
• 150 g fine breadcrumbs
• Salt and freshly ground black pepper
• 50 g butter (for frying)
• 2 tbsp sunflower oil
• 20 g butter (for the sauce)
• Juice of 1 lemon
• 2 tbsp capers, drained
• A handful of flat-leaf parsley, finely chopped
• 1 lemon, sliced (for garnish)

👨‍🍳 Instructions

1. 1Place the veal schnitzels between two sheets of plastic wrap and pound them with a meat mallet to about 4 mm thick.Set out three deep plates: one with flour, one with beaten egg (with a pinch of salt), and one with breadcrumbs.Season the schnitzels on both sides with salt and pepper. Dredge them first in the flour (shake off the excess), then in the egg and finally in the breadcrumbs. Press the breadcrumbs on lightly.Heat the frying pan over medium heat and add a generous knob of butter together with a splash of sunflower oil. Wait until the butter foams but does not brown.Fry the schnitzels one at a time, 2 to 3 minutes per side, until they are nicely golden-brown. Then place them on a plate lined with kitchen paper to absorb the excess fat.Make the sauce in the same pan: melt 20 g butter over low heat, add the juice of half a lemon and stir in the capers. Let simmer gently for 1 minute and season with salt and pepper.Place the schnitzels on warm plates, pour the caper sauce over them and garnish with a lemon slice and some chopped flat-leaf parsley. Serve immediately.