Schnitzel Holstein

Ingredients

• 4 veal cutlets (150g each) (5.3 oz) 4 veal cutlets (150g each) (5.3 oz)
• 1 cup all-purpose flour (120g) 1 cup all-purpose flour (120g)
• 2 large eggs, beaten 2 large eggs, beaten
• 1 cup breadcrumbs (120g) 1 cup breadcrumbs (120g)
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying
• 4 large eggs 4 large eggs
• 8 anchovy fillets 8 anchovy fillets
• 2 tablespoons capers 2 tablespoons capers
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 6g)
• Carbohydrates: 25g (Sugars: 1g)
• Protein: 32g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Place the veal cutlets between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
2. 2.
   Season the veal cutlets with salt and pepper.
3. 3.
   Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
4. 4.
   Dredge each veal cutlet in flour, shaking off any excess.
5. 5.
   Dip the cutlets into the beaten eggs, allowing any excess to drip off.
6. 6.
   Coat the cutlets in breadcrumbs, pressing gently to adhere.
7. 7.
   Heat vegetable oil in a large skillet over medium-high heat.
8. 8.
   Fry the breaded cutlets for about 3-4 minutes on each side, until golden brown and cooked through.
9. 9.
   Transfer the schnitzels to a paper towel-lined plate to drain excess oil.
10. 10.
    In a separate skillet, fry the eggs sunny-side-up.
11. 11.
    To serve, place a schnitzel on each plate and top with a fried egg.
12. 12.
    Garnish with anchovy fillets, capers, and a squeeze of lemon juice.
13. 13.
    Serve immediately with warm potato salad or roasted potatoes.

Treat your ingredients with care...

• Veal cutlets — Pound the veal cutlets gently and evenly to ensure they cook evenly and become tender.
• Anchovy fillets — If you prefer a milder flavor, you can soak the anchovy fillets in milk for a few minutes before using them. This will help reduce their saltiness.
• Capers — Rinse the capers under cold water to remove excess salt before using them in the dish.

Tips & Tricks

• For a twist, you can use chicken or pork instead of veal for the schnitzel.
• Serve the schnitzel with a side of warm potato salad or roasted potatoes for a complete meal.
• If you don't enjoy anchovies, you can substitute them with smoked salmon or prosciutto for a different flavor profile.
• Make sure the oil is hot enough before frying the schnitzels to achieve a crispy coating.
• To keep the schnitzels warm while frying the remaining ones, place them on a baking sheet in a preheated oven at 200°C (400°F).

Serving advice

Serve the Schnitzel Holstein immediately after assembling to ensure the egg yolk is still runny. Accompany it with a side of warm potato salad or roasted potatoes for a satisfying meal.

Presentation advice

Arrange the Schnitzel Holstein on a plate with the sunny-side-up egg placed on top of the crispy schnitzel. Garnish with anchovy fillets and capers, and serve with a lemon wedge on the side for squeezing over the dish.