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Veal Schnitzel Recipe
Passive Time | 30 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 200 grams veal tenderloin
- 1 egg slightly beaten
- 2 Tbsp. olive oil
- Some flour for dredging
- Some bread crumbs for coating
- Salt and pepper to season
For the caper sauce
- 2 Tbsp capers from a jar drained, and minced
- 2 tbsp. extra-virgin olive oil
- 1 Tbsp lemon juice salt and pepper
Ingredients
For the caper sauce
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Instructions
- Beat and pound the veal with a steak hammer into fillets as thin as possible.
- Season with salt and pepper.
- Dredge the meat in flour first, then dip it into the beaten egg and then dredge it again in bread crumbs, coating the meat well.
- In a shallow pan, heat the oil till it is smoking and fry the pounded veal till golden, about 2-3 minutes on both sides.
- Remove with a slotted spoon, drain the excess oil with a paper kitchen towel.
- Keep it warm.
- In a separate bowl, whisk together all the ingredients for the caper sauce, pour it over the meat and enjoy it with a green salad.
Recipe Notes
You can substitute the veal with chicken.
In case you don't have a meat mallet just wrap the piece of meat in a cling film, and beat it with a rolling pin.