Schnitzel a La Holstein
Elevate your dinner table with the sophisticated flavors of Schnitzel à la Holstein, a classic German dish that combines tender breaded veal cutlets with rich and savory toppings. This recipe takes the golden-crisp perfection of traditional schnitzel to the next level with a sunny-side-up egg, briny anchovy fillets, and tangy capers, creating a delightful balance of textures and bold flavors. Perfectly seasoned and pan-fried to golden brown, the veal cutlets are topped just before serving, ensuring every bite is fresh and indulgent. Garnish with fresh parsley and serve with a squeeze of bright lemon for a restaurant-quality experience at home. Ready in under 40 minutes, this elegant dish is ideal for special occasions or when you want to treat yourself to something extraordinary.
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Recipe Information
Ingredients
- 4 pieces (about 4-5 oz each) veal cutlets
- 1 cup all-purpose flour
- 5 large eggs
- 2 cups breadcrumbs
- 2 tablespoons milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons unsalted butter
- 0.5 cup vegetable oil
- 8 pieces anchovy fillets
- 2 tablespoons capers
- 2 tablespoons, chopped (optional) parsley
- 4 pieces (for serving) lemon wedges
Instructions
Begin by preparing the veal cutlets. If they are not already thin, place each cutlet between two sheets of plastic wrap and pound them gently with a meat mallet until they are about 1/4 inch thick.
Set up a breading station with three shallow dishes: one with the flour mixed with salt and pepper, the second with 2 eggs beaten with 2 tablespoons of milk, and the third with the breadcrumbs.
Dredge each veal cutlet in the flour, shaking off excess, then dip it into the egg mixture, and finally press it into the breadcrumbs until evenly coated. Place the breaded cutlets on a plate and set aside.
Heat the vegetable oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once hot, fry the cutlets, one or two at a time, for about 2-3 minutes per side or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
In a separate skillet, melt the remaining 2 tablespoons of butter over medium heat and fry 4 eggs sunny-side-up, cooking until the whites are set but the yolks remain runny.
To assemble, place one veal cutlet on each plate. Top each cutlet with a fried egg, 2 anchovy fillets, and sprinkle with capers. Garnish with chopped parsley, if desired.
Serve immediately with a lemon wedge on the side for squeezing over the schnitzel.
Nutrition Facts
Calories |
1023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 1585 mg | 69% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 6.0 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 137 mg | 11% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 787 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
