Ingredients
- 4 veal cutlets
- 100 milliliters of beef broth or veal drippings
- 100 milliliters of heavy cream
- 1 teaspoon chopped capers
- juice from ½ lemon
- grated lemon peel
- chopped parsley
- 2 tablespoons cream
- salt
- flour
- clarified butter or oil
Preparation
Carefully pound out the veal cutlets, make small incisions on the edges, salt on both sides and flour one of the sides. Heat up the clarified butter or oil and beginning with the floured side, fry both sides for a total of 6-8 minutes at high heat until golden brown. Remove the fried schnitzel from the pan and set aside. Add approximately 1 teaspoon flour to the remaining drippings and heavy cream and bring to a boil. After a few minutes, strain the sauce and refine with capers, parsley, lemon juice and peel. Finally, stir the cream into the sauce and lay the schnitzel in the now completed "Kaiser Sauce" and warm on both sides.
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