Rezept von Thomas Horne: Wiener Schnitzel with Capers and Anchovies + Potato Salad

Nicht neu, aber einfach immer wieder lecker und wert, mit dem leichten Kartoffelsalat und einem belgischen Geuze probiert zu werden. „… (this) gives us the opportunity to praise the wonders of schnitzel.“ Herrlich! Simone

ORIGINALREZEPT von Thomas Horne: Wiener Schnitzel with Capers and Anchovies + Potato Salad

Ingredients
150 g butter
4 cuts (150 g each) or 8 cuts (75-80 each) of veal rump steak
salt & pepper
150 g flour
2 eggs
300 g bread crumbs (breading flour)
4 tbsp oil
1 lemon
2 tbsp capers
12 anchovy fillets (the Southern European kind)

Preparation
1. Melt the butter in a pan on a medium heat. Remove the froth that forms, and continue to simmer until this begins to recede, usually after approx. 2–3 minutes. The butter must not be allowed to brown. Set aside for a few minutes and pour this into a small bowl, taking care not to include the white sediment.

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