Old Viennese Beef Kaiserschnitzel | In a delicate caper cream sauce

Pat the beef cutlets dry, flatten them slightly if needed, and make small cuts along the edges so they do not curl during searing. Season both sides with salt and pepper, spread a thin layer of Dijon mustard on one side, and lightly coat in wheat flour.

Peel and finely dice the onions and garlic. Drain the capers briefly and roughly chop them. Wash the organic lemon with hot water, finely grate a little zest, and squeeze out 1 tbsp of juice. Wash and finely chop the parsley.

Heat the clarified butter in a deep pan or roasting dish. Sear the prepared beef cutlets over high heat for 2–3 minutes on each side. Remove the meat and let it rest warm in the preheated oven at 80 °C top/bottom heat.