KAISERSCHNITZEL
4 veal cutlets
100 milliliters of beef broth or veal drippings
100 milliliters of heavy cream
1 teaspoon chopped capers
juice from ½ lemon
grated lemon peel
chopped parsley
2 tablespoons cream
salt
flour
clarified butter or oil
Carefully pound out the veal cutlets, make small incisions on the edges, salt on both
sides and flour one of the sides. Heat up the clarified butter or oil and beginning with
the floured side, fry both sides for a total of 6-8 minutes at high heat until golden
brown. Remove the fried schnitzel from the pan and set aside. Add approximately 1 teaspoon
flour to the remaining drippings and heavy cream and bring to a boil. After a few minutes,
strain the sauce and refine with capers, parsley, lemon juice and peel. Finally, stir the
cream into the sauce and lay the schnitzel in the now completed "Kaiser Sauce"
and warm on both sides.