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Veal Schnitzel with Fried Egg and Capers
Veal is pounded very thin, breaded and shallow-fried until crisp, then topped with a fried egg, capers and parsley. A squeeze of lemon and some warm clarified butter finish it Austrian style.
- Yield4 servings
- Hands-on40 min
- Total1 h 10 min
- Difficulty
Ingredients
Schnitzel
- 4veal sirloin steaks, about 200 g each
- 16 gall-purpose flour, seasoned with salt and pepper
- 2large eggs, lightly beaten
- 175 gdry bread crumbs
- 30 gunsalted butter
- 2 tbspolive oil
To serve
- 4eggs
- 1 tbspcapers, rinsed
- 1 tbspflat-leaf parsley, chopped
- 30 gclarified butter, warm
- 4 pieceslemon wedges
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