Schnitzel à la California

Maybe you saw my post on Schnitzel à la Holstein in October, veal topped with a sunnyside up egg and anchovies?

Well, that dish was the inspiration for a new dish featuring the darling breaded veal cutlet. I'm calling it Schnitzel à la California.

Season the veal, then dust in flour, dip in egg, and coat with panko breadcrumbs.

Sauté veal in a mixture of half butter/half olive oil.

Plate the golden veal cutlets, top with sliced Haas avocado and Pearl on Vine tomatoes.

Meanwhile, add a little more butter and olive oil to the pan, then add capers. Remove from heat, add a squeeze of lemon juice and fresh chopped basil and parsley.

Immediately top the avocado and tomato with the warm capers & herbs.

Schnitzel à la California - breaded veal cutlet, sliced avocado and tomato, lemon caper herb topping.