Veal Schnitzel
Beaten into fillets, sliced veal is dipped in egg, coated with breadcrumbs and fried crisp. Served with caper sauce and green salad.
Passive Time
30minutes
Passive Time
30minutes
Ingredients
For the caper sauce
Instructions
  1. Beat and pound the veal with a steak hammer into fillets as thin as possible.
  2. Season with salt and pepper.
  3. 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.
  4. 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.
  5. Remove with a slotted spoon, drain the excess oil with a paper kitchen towel.
  6. Keep it warm.
  7. 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.