Schnitzel
In the early days of my culinary education, I had the privilege of learning from Chef Hugo. Wednesdays quickly became a favorite day for me, as it was the day of learning. Chef Hugo introduced me to the science of food. It was a far from anything I encountered before. The spark of my inquisitive “Why”.
One dish in particular dish stands out: Schnitzel a’la Holstein. It became clear that education he was giving was more than science, it was the gift of his heritage, simplicity and balance. A recent glimpse through Food and Wine brought all those memories rushing back, and I knew I had to write to you, to recreate this dish, just as Chef Hugo had taught me.
Schnitzel a’ la Holstein
Classic Schnitel, a dish with combination of egg, capers, and anchovie
Equipment
- large sauté pan
- egg pan
- hammer
- Plastic Wrap
Ingredients
- 4 each veal cutlets about 4 ounces each
- 1 pinch salt and pepper
- flour for dredging
- 2 each eggs
- bread crumbs
- butter for frying
- 4 eggs for frying, one for each schnitzel
- 1 table spoon capers
- 2 each anchovy per schnitzel
- lemon circles for garnish
Instructions
Prepare the Veal
- place each veal cutlet between tow plastic sheets of plastic wrap.
- gently pound them to about 1/4 inch thickness
- season both sides with salt and pepper
Bread the Cutlets
- set your work station up with bowls of flour, beaten eggs, and breadcrumbs (in separate bowls).
- dredge each cutlet in flour, shake off the excess, dip into the egg wash and coat with the bread crumbs
Fry the Schnitzel
- in the large sauté pan melt the butter.
- fry the breaded veal cutlets over medium heat until golden brown on both sides. About 3-4 minutes. [# at this point you can pop into the oven to hold until the rest of the plate catches up]
Fry the Egg
- One egg per schnitzel in butter, sunny side.
Assemble the dish
- Place the fried egg on top of each schnitzel.
- garnish with anchovy filets, capers and serve with lemon circle /twist.
Notes
balancing.
the flavors are salty and anchovies and capers with complements the richness of the egg and schnitzel. make sure not to skip these elements.