Veal schnitzel with caper and parsley sauce

Serve the schnitzel with a side of boiled potatoes.
Serve the schnitzel with a side of boiled potatoes. Photo: Natalie Boog

A quick, easy and delicious midweek meal.


4 veal fillets (about 600g)

plain flour

2 egg yolks

1 cup milk

2 cups breadcrumbs

1 tbsp butter

1 tbsp olive oil

2 tsp plain flour

salt and pepper

½ cup chicken stock

4 tbsp white wine

1 clove garlic, finely chopped

2 tbsp salted capers, rinsed well

2 tbsp flat-leaf parsley, chopped


Lightly dust 4 veal fillets with plain flour, then dip in a mixture of 2 egg yolks and 1 cup milk. Press breadcrumbs onto veal, coating both sides evenly. Heat butter and olive oil in a frying pan and cook veal, in batches, over medium heat for 2 minutes each side or until golden. Keep warm.

Add plain flour, salt and pepper to pan and stir. Simmer chicken stock, white wine and garlic over medium heat until slightly reduced and thickened. Stir through salted capers and flat-leaf parsley. Serve schnitzel drizzled with sauce.