John Myers
Contents
show
Lemon Schnitzel with Caper Sauce
The perfect lemon schnitzel with caper sauce recipe with a picture and simple step-by-step instructions.
cutlet
- 3 small Turkey schnitzel
- 3 small Saffron salt
- 3 tablespoon Flour
- 3 tablespoon Lemon pepper
- 1 whole Egg
- 1 teaspoon Milk
- 1 teaspoon Grated lemon peel
- Rapeseed oil to bake out
Caper sauce
- 3 teaspoon Capers
- 100 ml White wine late harvest (semi-dry)
- 100 ml Chicken broth
- 1 teaspoon Freshly squeezed lemon juice
- 20 g Ice cold butter
Caper sauce
- Bring the white wine and capers to the boil – reduce to half – add the chicken stock and reduce to half again – then season with lemon juice and a little lemon pepper – assemble with the ice-cold butter shortly before serving – then do not heat any more
Lemon Schnitzel
- First mix the flour with a little lemon pepper (I crushed it finely in a mortar beforehand) – put the egg in a plate and add a little freshly grated lemon zest, then add the milk and whisk everything well
- Cover the turkey escalope very thinly under foil – season with a little saffron salt and pepper – turn in the prepared flour mixture, then “bathe” the escalopes in the prepared egg mixture and immediately place in the pan with the hot oil – briefly bake until they are a little bit have color (is quick because they are very thin)
Arrange and serve
- Put the caper sauce and some capers on the preheated plate – place schnitzel on top of the sauce (the breadcrumbs soak up the delicious sauce – mhhhhh) – make a nest with the noodles – drizzle some sauce over the noodles as well
Side dishes
- There was also tagliatelle and a fruity tomato salad
Facebook Comments