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Home Knapperige schnitzel met citroen en kappertjessaus

Classic Meat Quick Family Weeknight Crispy

A good schnitzel comes down to three things: pounding thin, proper breading and cooking at the right temperature. For this, use a good frying pan with even heat distribution, because that gives you that beautiful golden-brown crust without drying out the meat. The lemon-caper sauce finishes it: bright, slightly tangy and just enough to balance the rich flavor of the schnitzel.

Recipe

Crispy schnitzel with lemon and caper sauce

A classic schnitzel with a crispy breadcrumb crust, straight from the frying pan. Quick to make and guaranteed to be a hit at the table.

Course	Main course
Kitchen	Austrian
Servings	4 people

Preparation time

Preparation time	15 min
Total	30 min

Equipment

Frying pan
Meat mallet
Plastic wrap
Three deep plates
Kitchen paper
Spatula or tongs

Ingredients

4 veal schnitzels (each approx. 150 g)
80 g flour
2 eggs, beaten
150 g fine breadcrumbs
Salt and freshly ground black pepper
50 g butter (for frying)
2 tbsp sunflower oil
20 g butter (for the sauce)
Juice of 1 lemon
2 tbsp capers, drained
A handful of flat-leaf parsley, finely chopped
1 lemon, sliced (for garnish)

How to make a crispy schnitzel with lemon and caper sauce?

Place the veal schnitzels between two sheets of plastic wrap and pound them with a meat mallet to about 4 mm thick.
Set out three deep plates: one with flour, one with beaten egg (with a pinch of salt), and one with breadcrumbs.
Season the schnitzels on both sides with salt and pepper. Dredge them first in the flour (shake off the excess), then in the egg and finally in the breadcrumbs. Press the breadcrumbs on lightly.
Heat the frying pan over medium heat and add a generous knob of butter together with a splash of sunflower oil. Wait until the butter foams but does not brown.
Fry the schnitzels one at a time, 2 to 3 minutes per side, until they are nicely golden-brown. Then place them on a plate lined with kitchen paper to absorb the excess fat.
Make the sauce in the same pan: melt 20 g butter over low heat, add the juice of half a lemon and stir in the capers. Let simmer gently for 1 minute and season with salt and pepper.
Place the schnitzels on warm plates, pour the caper sauce over them and garnish with a lemon slice and some chopped flat-leaf parsley. Serve immediately.

Cooking mode Prevents your screen from going to sleep

The secret of a perfect schnitzel is in the pan. Make sure there’s enough space so your schnitzels don’t overlap and the heat stays evenly distributed. Fry them one at a time if needed — patience is truly rewarded here with a crust you’ll want to devour.

Serve the schnitzel with a fresh salad, mashed potatoes or simply some fresh bread to mop up that caper sauce. This is the kind of dish you bring to the table that everyone will go back for seconds for. Enjoy.

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