Veal Schnitzels with Burnt Caper Butter Recipe
Australian Gourmet Traveller fast recipe for veal schnitzels with burnt caper butter.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Ingredients
- 75 gm (½ cup) plain flour
- 3 eggs, whisked
- 6 soft white bread slices, processed to fine breadcrumbs
- 8 veal leg schnitzels (700gm)
- 120 ml (½ cup) olive oil
- 200 gm butter
- ¼ cup salted capers, rinsed
- 2 tbsp rosemary
- 2 tbsp oregano
- To serve: steamed or boiled baby potatoes or baby beans, and lemon wedges
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