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🍽️ Crispy Schnitzels in Creamy Lemon-Onion Sauce

632 kcal · 30 min · 4 servings

Ingredients

• 4 Veal Schnitzel (approx. 80 g each)
• 2 tbsp Flour
• 3 tbsp Olive Oil
• 0.5 Lemon (use juice and zest)
• 2 Shallots
• 2 Garlic Cloves
• 4 Sage Leaves
• 1 tbsp Parsley (chopped)
• 100 ml White Wine
• 150 ml Veal Stock
• Salt
• Pepper (from grinder)

Instructions

1. 1. Peel the shallots and the garlic clove.
2. 2. Slice the shallots into thin rings.
3. 3. Pound the schnitzels flat with a meat mallet.
4. 4. Season the schnitzels with salt and pepper.
5. 5. Coat the schnitzels completely in flour.
6. 6. Fry the schnitzels briefly in hot oil on both sides.
7. 7. Remove the fried schnitzels from the pan and set them aside.
8. 8. Sauté the shallot rings and garlic slices in the pan drippings.
9. 9. Deglaze the pan with white wine.
10. 10. Add meat stock to the sauce.
11. 11. Add lemon juice and lemon zest.
12. 12. Simmer the sauce for about 5 minutes until thickened.
13. 13. Place the schnitzels back into the sauce.
14. 14. Let the schnitzels cook covered over low heat for about 3 to 4 minutes.
15. 15. Stir chopped herbs into the sauce.
16. 16. Season the dish with salt and pepper.
17. 17. Serve the dish with Greek bread if desired.

Nutrition per serving

• kcal: 632
• Protein: 91 g · Fett/Fat: 19 g · Carbs: 14 g