• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Schnitzel a la Holstein

  • Recipe Submitted by on

Category: German

 Ingredients List

  • 2 (4 oz.) slices of veal
  • - inside round
  • Salt and pepper
  • Flour for dredging
  • Egg wash for dipping:
  • 1 Egg, beaten with
  • 1/4 c Milk
  • Seasoned bread crumbs,
  • For coating
  • Oil for pan frying
  • 2 Eggs
  • 4 Anchovies, rinsed
  • 2 tb Unsalted butter
  • 1 Lemon, split
  • 1 tb Chopped parsley
  • 1 ts Capers, rinsed

 Directions

Working with one piece of veal at a time, place the veal slice between two
large pieces of plastic wrap. Using the flat side of a meat mallet, pound
the meat until 1/4 in. thick, being careful not to make any tears in the
meat. Repeat with the remaining piece of veal. Season the veal with salt
and pepper. Dredge in the flour, shake off excess. Dip into the egg wash,
allow excess to drip off. Coat in the bread crumbs.

Heat 3/4 cup of oil in a large skillet until very hot. Place the veal
pieces into the oil. (A sign of a good schnitzel is when the breading
"bubbles" up while pan frying.) Cook until golden brown, about 2 minutes.
Flip and cook until golden. Remove and keep warm on a service platter.
Remove the excess oil from the skillet.

Crack the eggs into the skillet, season and cook perfect sunny side up
eggs. Place a cooked egg on top of each veal schnitzel. Criss cross the egg
with 2 anchovies each. In the same pan, brown the butter, squeeze in the
lemon juice, add the parsley and capers and pour the sauce over the entire
platter.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?