Veal Schnitzel Recipe
Sliced veal is tenderized into fillets, dipped in egg, coated with breadcrumbs, and fried until crispy. It is served with a tangy caper sauce and a fresh green salad.
Ingredients
- 200 gms veal tenderloin
- 1 egg (slightly beaten)
- 2 tbsp olive oil
- Some flour for dredging
- Some breadcrumbs for coating
- for garnishing salt and pepper
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
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 breadcrumbs, 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.
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.
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