Crispy Wiener Schnitzel with Capers Mayonnaise
zest from 1 lemon
salt and pepper
I used gluten-free breadcrumbs, 1 cup
Capers Mayonnaise: Chop the capers. Mix the lemon zest and capers with mayonnaise and tarragon. Season with salt and pepper.
Schnitzel: Beat the egg with salt and pepper. Pour the breadcrumbs on one plate and rice flour on one plate.
Dip the schnitzel first in the egg and then in the rice flour, then in the breadcrumbs so that the batter covers properly.
Fry on medium heat in butter and olive oil, 1-2 minutes on each side.
Serve with roasted potatoes, capers mayonnaise, fresh lemon and vegetables.