Title: Schnitzel a la Holstein
Categories: Veal, German
Yield: 2 Servings
2 x 4 oz slices 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 Parsley; chopped
1 ts Capers; rinsed
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.
