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Mix breadcrumbs, lemon zest and parmesan together.
Pound each piece of veal out between 2 sheets of cling wrap or silicon paper, to
approximate 5mm thickness.
Pane veal using seasoned flour, egg wash, and lemon parmesan crumbs.
Heat butter and oil together, reduce to medium heat. Panfry veal to golden colour,
about 2-3 minutes per side. Drain on absorbent paper and keep warm.
Wipe out frying pan, melt extra butter and when it starts to foam, add capers and sage
and cook until butter starts to turn nut brown. Add squeeze lemon juice, check seasoning
and serve over schnitzels.