Kaiserschnitzel

Cover veal cutlets with cling film and pound thinly. Season with salt and pepper and turn tenderly in flour. Heat butter and oil, fry cutlets briefly on both sides and remove. Keep warm. Pour in white wine, add stock and whipped cream and reduce by half. Flavor with mustard, chopped capers, lemon juice and zest and parsley, stir through and stir in sour cream. Once the sauce has the right creamy consistency, put the cutlets back in and heat briefly.

Preparation Tip:

RECOMMENDATION: butter noodles or risipisi

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