Wiener Schnitzel with Lemon-Caper Sauce and Summer Spaetzle

Step 1: Prepare the lemon-caper sauce by melting 2 tablespoons of butter in a saucepan over medium heat. Add capers and cook for 2 minutes, then add juice from 1 lemon and simmer for another 2 minutes. Stir in chopped parsley and remove from heat.

Step 2: Set up a breading station for the schnitzel. Place flour seasoned with salt and pepper in one shallow dish, beaten eggs in another, and breadcrumbs in a third.

Step 3: Dredge each schnitzel in flour, dip in egg, and coat with breadcrumbs. Heat oil in a large skillet over medium-high heat and cook schnitzel until golden brown, about 3-4 minutes per side.

Step 4: For the summer spaetzle, boil water in a pot and salt it. Mix flour, eggs, and a pinch of salt to form a batter. Using a spaetzle maker or a colander, press the batter into the boiling water. Cook spaetzle until they float, about 2-3 minutes, then remove and toss with 2 tablespoons of melted butter and a squeeze of lemon juice.

Step 5: Plate the schnitzel and spaetzle, drizzling the lemon-caper sauce over the schnitzel. Garnish with additional parsley.