Schnitzel with a Beer, Lemon and Artichoke Sauce

By á-64866

Ingredients

• Schnizel:
• 1 1/2 lbs veal, chicken or pork pounded to 1/4 inch
• 1/2 cup flour
• 2 eggs, lightly beaten
• 1 cup dry bread crumbs
• salt/pepper
• 3 tbs oil
• 3 tbs butter
• 1 lemon
• Sauce:
• 1 tbs flour
• 1 tbs butter
• 1 cup beer
• 1 cup chicken broth
• 1 tbs lemon juice
• 3-4 artichoke hearts, quartered
• 2 tbs capers

Preparation

Step 1

Schnizel:
Set up a breading station. Season meat with salt and pepper. Dredge in flour then eggs then bread crumbs.

In a large skillet, heat oil over medium heat. Add butter. Add meat one at a time, brown both sides 2-3 minutes. Transfer to a plate lined with paper towels and place in a 250 degree oven to keep warm. Repeat. Serve with lemon wedges or sauce.

Sauce:
In a saucepan, melt butter. Sprinkle in flour, stir and cook until light brown in color. Slowly add broth and beer, whisking constantly. Bring to a boil, reduce heat to low. Add capers, artichokes and lemon juice. Add more lemon juice or salt if needed.