Kapernschnitzel Veal Cutlets with Capers
Indulge in the classic flavors of Kapernschnitzel, a delectable dish of crispy breaded veal cutlets paired with a tangy caper-infused pan sauce. This German-inspired recipe elevates tender veal by coating it in a golden, perfectly seasoned crust, then finishing it with a luscious blend of chicken stock, dry white wine, lemon juice, and buttery capers. Quick to prepare in just 40 minutes, this elegant yet approachable meal is perfect for weeknight dinners or special gatherings. Serve these succulent cutlets drizzled with the zesty sauce, garnished with fresh parsley and lemon wedges, alongside creamy mashed potatoes or sautéed green beans for a restaurant-quality experience at home. Perfectly crisp, tender, and bursting with vibrant flavors, this Kapernschnitzel recipe is a must-try for fans of European cuisine.
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 large Eggs
- 1 cups Breadcrumbs
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 0.5 cups Chicken stock
- 0.25 cups Dry white wine
- 2 tablespoons Lemon juice
- 2 tablespoons Capers
- 1 tablespoons Fresh parsley
- 4 for garnish Lemon wedges
Instructions
Place each veal cutlet between two sheets of plastic wrap and gently pound with a meat mallet until about 1/4 inch thick.
Set up a breading station: Place flour mixed with salt and pepper in one shallow dish, the beaten eggs in a second dish, and breadcrumbs in a third dish.
Lightly dredge each veal cutlet in the flour, shaking off excess. Dip it into the egg mixture, then coat with breadcrumbs, pressing gently to adhere.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Fry the breaded cutlets for 3-4 minutes on each side, or until golden brown and cooked through. Transfer to a plate and keep warm.
In the same skillet, add the chicken stock, white wine, and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
Stir in the capers and cook for 2-3 minutes to let the flavors meld. Reduce heat to low and whisk in the remaining 2 tablespoons of butter to enrich the sauce.
Pour the sauce over the veal cutlets and garnish with fresh parsley and lemon wedges.
Serve immediately with sides like mashed potatoes or sautéed green beans.
Nutrition Facts
Calories |
2581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.7 g | 173% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 5132 mg | 223% | |
| Total Carbohydrate | 137.0 g | 50% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 10.6 g | ||
| Protein | 201.5 g | 403% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 275 mg | 21% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2056 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
