Schnitzel a' la Holstein
Inspired by my mentor, Chef Hugo
Classic Schnitel, a dish with combination of egg, capers, and anchovie
Course Main Course
Cuisine German
large sauté pan
egg pan
hammer
Plastic Wrap
- 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
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]
Assemble the dish
Place the fried egg on top of each schnitzel.
garnish with anchovy filets, capers and serve with lemon circle /twist.
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.