Schnitzels with caper sauce
4 servings
30 minutes
Schnitzels with caper sauce are an exquisite dish of European cuisine that combines the tenderness of meat cutlets with the richness of a creamy fish sauce. Historically, schnitzels were popular in Austria and Germany, but their variations spread throughout Europe. This recipe stands out with a special aroma due to the addition of sprats and capers, which give the sauce a piquant depth of flavor. The soft meat, fried to a golden crust, is covered with a velvety sauce featuring the delicate acidity of capers and a marine note from the fish. It is perfect for both festive tables and cozy family dinners, especially when paired with vegetables or potatoes. This dish not only delights the palate but also showcases the art of European gastronomy.
1
Wash the schnitzels under cold running water and pat dry with a paper towel.
2
Pepper and coat in flour.
- Ground allspice: to taste
- Wheat flour: 5 tablespoon
3
Fry the schnitzels in 3 tablespoons of vegetable oil until brown. Then salt, remove from the pan, and wrap in foil.
- Vegetable oil: 4 tablespoons
- Pork chops: 4 pieces
- Salt: to taste
4
Finely chop the onion and garlic, and lightly sauté in the remaining heated oil. Pour in the cream and let it simmer on low heat for 10 minutes. Strain the mixture through a fine sieve.
- Onion: 1 piece
- Garlic: 1 clove
- Vegetable oil: 4 tablespoons
- Cream: 250 ml
5
Finely chop the sprats and add them with the capers to the sauce. Season with salt and pepper, and add the yolk.
- Sprats: 4 pieces
- Capers: 1 tablespoon
- Salt: to taste
- Ground allspice: to taste
- Egg yolk: 1 piece
6
Place the schnitzels on heated plates and drizzle with sauce. Serve the remaining sauce separately.