केपर सॉस सह लिंबू Schnitzel

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

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)

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

There was also tagliatelle and a fruity tomato salad