in Germany

Holstein Schnitzel

updated

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Ingredients for 4 servings:

  • 4 veal escalopes
  • salt and pepper
  • 4 tbsp butter
  • 4 m.-sized eggs
  • 2 tbsp capers
  • 4 slices of toast
  • 4 anchovy fillets in oil
  • 4 slices of smoked salmon
  • 200 g pickled beetroot
  • 4 gherkins

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Flatten the schnitzels, season with salt and pepper. Heat two tablespoons of butter in each of two pans. In one pan, fry the schnitzels over medium heat for about 6 minutes per side. In the other pan, fry the eggs until fried and season with salt and pepper. Place the schnitzels on warmed plates. Divide the eggs over the schnitzels and sprinkle with capers. Serve with toasted bread, anchovy fillets, smoked salmon, beets, and gherkins. Fried potatoes are a traditional accompaniment.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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