Photo: Natalie Boog
- 4 veal schnitzels (about 600g in total)
- plain flour
- 1 cup of milk
- 1 lightly beaten egg
- olive oil
- 1/2 cup white wine
- 1 clove finely chopped garlic
- 2 tbsp rinsed baby capers,
- 1 tbsp finely grated lemon zest
- 1 tbsp chopped flat-leaf parsley
Dust 4 veal schnitzels (about 600g in total) in seasoned plain flour and shake off excess. Combine 1 cup of milk with 1 lightly beaten egg and dip schnitzels in milk mixture. Coat veal in about 2 cups of day-old sourdough breadcrumbs, pressing to coat. Heat 2-3 tbsp of olive oil with 1 tbsp butter in a large frying pan and cook veal, in batches, over high heat for about 2 minutes each side. Remove and keep warm.
Add 1/2 cup white wine and 1 clove finely chopped garlic and stir well, scraping sediment from the bottom of the pan. Add 2 tbsp rinsed baby capers, 1 tbsp finely grated lemon zest and 1 tbsp chopped flat-leaf parsley, season with salt flakes and cracked black pepper and stir for 1-2 minutes.
Serve veal drizzled with sauce and steamed baby potatoes and cos lettuce leaves tossed with vinaigrette.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
- Cuisine - German
- Course - Main-course