in Germany

Hamburg schnitzel à la Didi

updated

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Ingredients for 2 servings:

  • 2 pork schnitzels
  • 3 m.-sized eggs
  • 2 tbsp flour
  • 2 tbsp breadcrumbs
  • 2 small onions
  • 2 tsp capers
  • 4 anchovies (rolls)
  • 100 ml sunflower oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Place the schnitzels in cling film and pound thinly. Peel the onions and slice into rings. Coat the rings in flour, tap off any excess moisture, and fry in a pan with sunflower oil until golden brown. Keep warm for later use. Set up a breading station. Season the schnitzels with salt and pepper. Then coat them one after the other in flour, a beaten egg, and then breadcrumbs. Heat a pan with the oil and fry the schnitzels until soft. In another pan, fry two eggs until fried and season the runny egg whites with salt, pepper, and capers. Serve the finished schnitzels with a fried egg, the onion rings, and the anchovy rolls.

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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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