in France

Veal escalope in Dijon mustard with capers

updated

Spread the love

Ingredients for 4 servings:

  • 4 veal escalopes
  • 2 eggs
  • 2 tbsp Dijon mustard
  • 5 tbsp flour
  • 12 capers
  • Salt, for seasoning
  • Clarified butter, or oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 28 minutes

French recipe

Wash the schnitzels, pat dry, then gently flatten. Whisk the eggs with mustard, 1 tablespoon of water, and salt. Coat the schnitzels first in the mustard-egg mixture, then in flour, and finally in the egg mixture again. Heat the clarified butter in a pan and fry the schnitzels for about 4 minutes on each side. Shortly before the end of the cooking time, dip the capers in the egg mixture and fry briefly. Arrange the schnitzels on plates and serve with a crisp salad or baked potatoes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Zucchini casserole with beef, French

Tropical pineapple drink