Krabbycake Schnitzel with Lemon, Thyme & Dijon Cream
Celebrate with a delicious twist on tradition: a German-inspired Krabbycakes® Schnitzel, topped with a tangy lemon, thyme, and Dijon cream. This festive recipe transforms Mrs. Friday’s® Krabbycakes® into a Bavarian delight, combining crispy, golden perfection with a creamy sauce.
Menu Part
Ingredients
| 2 | Each | Breaded Krabbycakes® 3 oz. (Item# 073550) |
| 1 | Tablespoon | Butter |
| 2 | Tablespoons | Shallot, Brunoise |
| 1/4 | Cup | White Wine |
| 1 | Cup | Heavy Cream |
| 1 | Teaspoon | Thyme Leaves, Fresh |
| 1/4 | Each | Lemon, Fresh, Juice |
| To Taste | Salt | |
| To Taste | Pepper | |
| Garnish: | ||
| 1 | Tablespoon | Capers |
| 3 | Each | Lemon, Fresh, Wedges |
| 1 | Each | Thyme, Fresh, Sprig |
Directions
- In a small saucepot sauté the shallots in the butter until translucent.
- Add the white wine and reduce to semi-sec or almost dry.
- Add the heavy cream and reduce till nappé.
- Add the lemon juice, thyme leaves and season with salt and pepper.
- Cook the Krabbycakes according to the package instructions and 165° F internal temperature
- Garnish with fresh lemon, thyme and capers.
