Germany · Germany

Schnitzel Holstein (German Veal with Fried Egg)

Name: Schnitzel Holstein (German Veal with Fried Egg)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Germany
Ingredients: veal cutlets, pounded 300 g; all-purpose flour 50 g; eggs, beaten 2 pieces; breadcrumbs 80 g; vegetable oil 100 ml; butter 30 g; anchovy fillets 4 pieces; capers 10 g; lemon juice 10 ml; parsley, chopped 5 g; fine salt 4 g; black pepper 2 g

Breaded veal cutlet topped with a fried egg, anchovy and capers.

35 minutes · 2 servings · Moderate

Schnitzel Holstein is a schnitzel with a fried egg, anchovy and capers on top, and the combination is meant to cut the richness of the crumb rather than pile more onto it. The anchovy dissolves into the yolk and does the work a lemon wedge does elsewhere. It is a northern plate, close to the seafood-influenced cooking of that coast.

Ingredients

veal cutlets, pounded300 g
all-purpose flour50 g
eggs, beaten2 pieces
breadcrumbs80 g
vegetable oil100 ml
butter30 g
anchovy fillets4 pieces
capers10 g
lemon juice10 ml
parsley, chopped5 g
fine salt4 g
black pepper2 g

Directions

1
Season veal; dredge in flour, egg and breadcrumbs.
2
Pan-fry in oil and butter 4 minutes per side.
3
Fry eggs sunny-side up 3 minutes.
4
Top veal with egg, anchovy, capers, lemon and parsley.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content