German cuisine · Meat & Kebab

Veal Schnitzel Holstein

Breaded veal schnitzel topped with a fried egg and garnished with capers and anchovy fillets.

Ingredients · for 4 servings

• 4 veal schnitzels (150 g each)
• 4 eggs
• 2 eggs for breading
• 100 g flour
• 150 g breadcrumbs
• 8 anchovy fillets in oil
• 3 tbsp capers
• 150 g clarified butter
• 40 g butter
• 1 lemon
• Salt, pepper

Instructions

1. Pound the veal schnitzels between two layers of cling film to about 5 mm thin, score the edges in several places so they don't curl, and season with salt and pepper on both sides.
2. Place the flour, the two beaten eggs and the breadcrumbs on three flat plates, coat the schnitzels one after another and press the crumbs on only loosely – this creates a light, airy crust later.
3. Heat the clarified butter in a large pan to 170°C and shallow-fry the schnitzels for 2–3 min. per side, swirling the pan gently, until the crust puffs up golden brown.
4. Drain the schnitzels on paper towels and keep warm in the oven at 80°C.
5. Foam the butter in a second pan and fry the four eggs in it sunny-side up for 3 min., until the white is set and the yolk is still runny.
6. Top each schnitzel with a fried egg, garnish with two crossed anchovy fillets and the capers, and serve immediately with lemon wedges.