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Pork Schnitzel with Lemon Caper Sauce
Crispy Austrian-style pork schnitzel pounded thin with a tangy lemon caper pan sauce. Making the caper sauce in the same pan the schnitzel just fried in picks up all the browned bits left behind, building real flavour into the sauce instead of starting from scratch.
Ingredients
Instructions
Coat pork in flour, egg, and breadcrumbs.
Fry in hot oil-butter mix 3 min per side until golden.
In same pan, melt butter; add capers and lemon; cook 1 min.
Pour over schnitzel; garnish with parsley.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
