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Schnitzel Holstein
Created by: Howcan Team
Ingredients
- 4 veal cutlets, pounded to 1/4 inch thickness
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/4 cup vegetable oil
- 4 large eggs
- 8 anchovy fillets
- 2 tablespoons capers
- 4 lemon wedges
- 4 parsley sprigs
Instructions
- Season the veal cutlets with salt and pepper.
- Dredge the cutlets in flour, then dip in the beaten eggs, and coat with breadcrumbs, pressing gently to adhere.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Fry the breaded cutlets for 3-4 minutes on each side, or until golden brown and cooked through. Remove from the skillet and drain on paper towels.
- In the same skillet, fry the eggs sunny-side up until the whites are set but the yolks are still runny.
- To assemble, place a schnitzel on each plate, top with a fried egg, 2 anchovy fillets, and a sprinkle of capers.
- Garnish with a lemon wedge and a parsley sprig.
- Serve immediately and enjoy!
Schnitzel Holstein is a traditional German dish that originated in the 19th century. It consists of a breaded and fried veal cutlet topped with a fried egg, anchovies, and capers. The dish is named after the German region of Holstein and was popularized by the renowned chef Johann Schnitzler. Today, it is a staple in many German restaurants and is enjoyed for its rich and savory flavors. The key to a perfect Schnitzel Holstein lies in the quality of the veal cutlet and the precise execution of the breading and frying process. For a unique twist, some chefs substitute the veal with pork or chicken, offering a delicious alternative to the classic recipe. One of the best places to savor an authentic Schnitzel Holstein is in the historic restaurants of Hamburg, where the dish is celebrated as a culinary masterpiece.
40 min
4
580 calories
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