From House & Home · Lauren Medeiros · · 1m
Crispy Schnitzel Cutlets with Lemon and Capers
Crispy schnitzel cutlets with lemon and capers, made using Melissa Clark's recipe from The Big Book of Dinner.
In brief
Crispy schnitzel cutlets with lemon and capers, made using Melissa Clark's recipe from The Big Book of Dinner. Melissa Clark's crispy schnitzel cutlets recipe from The Big Book of Dinner includes lemon and capers. Originally reported by House & Home.
Recipe Introduction
Melissa Clark's creamy sauce suggestion for schnitzel includes sour cream or yogurt with cucumbers, dill, and salt.
“"Creamy sauces go well with schnitzel: Try dollops of plain sour cream or yogurt, or mix those with sliced cucumbers, dill, and a pinch of salt to make a simple salad.", Melissa Clark”
Ingredients List
Serves 4: 1 ¼ to 1½ lbs cutlets (pork, veal, chicken or turkey) pounded to ¼" thickness.
Dredging Station Setup
Flour and cayenne in one dish, eggs in second, bread crumbs in third for coating.
Frying Process
Cutlets fried in oil until golden brown on both sides, then topped with salt.
Capers Preparation
Capers fried in oil until puffed and blistered, then served with chives and lemon juice.
Final Assembly
Schnitzel served with fried capers, chives, lemon wedges, and a splash of lemon juice.
The big picture
Melissa Clark's crispy schnitzel cutlets recipe from The Big Book of Dinner includes lemon and capers.
