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Wiener Schnitzel with Lemon-Caper Sauce and Summer Spaetzle

Prep 30 minutes | Cook 45 minutes | Advanced | Serves 4 | Austrian

This dish elevates the classic Wiener Schnitzel by pairing it with a bright, zesty lemon-caper sauce that perfectly complements the tender, crispy meat. Served alongside summer spaetzle, it captures the essence of Austrian comfort food while offering a touch of restaurant-quality elegance that will impress your dinner guests.

What you have

• Wiener schnitzel
• summer spaetzle

Method

1. Step 1: Prepare the lemon-caper sauce by melting 2 tablespoons of butter in a saucepan over medium heat. Add capers and cook for 2 minutes, then add juice from 1 lemon and simmer for another 2 minutes. Stir in chopped parsley and remove from heat.
2. Step 2: Set up a breading station for the schnitzel. Place flour seasoned with salt and pepper in one shallow dish, beaten eggs in another, and breadcrumbs in a third.
3. Step 3: Dredge each schnitzel in flour, dip in egg, and coat with breadcrumbs. Heat oil in a large skillet over medium-high heat and cook schnitzel until golden brown, about 3-4 minutes per side.
4. Step 4: For the summer spaetzle, boil water in a pot and salt it. Mix flour, eggs, and a pinch of salt to form a batter. Using a spaetzle maker or a colander, press the batter into the boiling water. Cook spaetzle until they float, about 2-3 minutes, then remove and toss with 2 tablespoons of melted butter and a squeeze of lemon juice.
5. Step 5: Plate the schnitzel and spaetzle, drizzling the lemon-caper sauce over the schnitzel. Garnish with additional parsley.

Serving suggestion

A fresh arugula salad with cherry tomatoes and a lemon vinaigrette.

A crisp Grüner Veltliner or a light Austrian white wine.