John Myers
Contents
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Ingredients
cutlet
- 3 small Turkey schnitzel
- 3 small Saffron salt
- 3 tbsp Flour
- 3 tbsp Lemon pepper
- 1 whole Egg
- 1 tsp Milk
- 1 tsp Grated lemon peel
- Rapeseed oil to bake out
Caper sauce
- 3 tsp Capers
- 100 ml White wine late harvest (semi-dry)
- 100 ml Chicken broth
- 1 tsp Freshly squeezed lemon juice
- 20 g Ice cold butter
Instructions
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
Nutrition
Serving: 100gCalories: 178kcalCarbohydrates: 21.4gProtein: 3gFat: 6.9g
