Schnitzel in Lemon Sauce

Rinse cutlets, pat dry and place end to end between two layers of plastic wrap. Carefully flatten with a large wide kitchen knife. Remove top foil tube, season meat slices on each side with pepper.

Squeeze half of lemon or lime, if desired, and drizzle over cutlets. Cover and allow to marinate for about 1 hour.

Rinse remaining lime or lemon, rub dry and peel thinly. Squeeze out juice. Rinse lemon balm, dry, pluck leaves from stems. Bring to a boil with lime or lemon zest and whipping cream. Remove from heat, let stand for ten minutes.

Drain cutlets, dry and season with pepper. Heat fat. Fry cutlets in it for about two minutes on each side. Remove, season with salt and keep warm.

Pour prepared cream broth through a sieve and use to extinguish gravy. Add roast stock and lime juice or juice of a lemon, if desired.

Bind and season.

Serve cutlets with sauce. Garnish with lemon balm leaves and lime or lemon zest.

Serve with wild rice mixture and broccoli.

Tip: Instead of clarified butter, you can also use butter in most cases.

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