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Schnitzel with a Beer, Lemon and Artichoke Sauce


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  • 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



Step 1

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.

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.

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