|
Preheat oven to 200°C. Heat half the oil and butter together in a large frypan. Once butter starts to brown add 2 crumbed schnitzels and cook over medium heat until golden (about 2 minutes each side). Transfer browned schnitzels to a shallow roasting dish lined with baking paper for easy clean up. Add the rest of the butter and oil to the pan and brown the other 2 schnitzels. (The schnitzels can be browned ahead of time and refrigerated until needed.)
Bake browned schnitzels in the preheated oven until fully cooked through and springy to the touch (about 5-6 minutes).
While schnitzels are cooking, make the Mushroom and Caper Jus. Place Essential Cuisine Classic Chicken Jus in a small pot with garlic, capers and sour cream and simmer for 5 minutes. Just before serving, stir in lemon juice and adjust seasonings to taste. (Mushroom and Caper Jus reheats well – if it gets too thick, thin it down with a little cream or water.)
To serve, garnish with caperberries and lemon wedges. Serve accompanied by mashed potato, lightly cooked vegetables and Mushroom and Caper Jus.
|