in Germany

Holstein Schnitzel

updated

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Ingredients for 2 servings:

  • 2 veal escalopes (150-200 g each)
  • salt and pepper
  • 2 tbsp oil (sunflower oil)
  • 2 eggs
  • 2 slices of white bread
  • 1 tbsp capers
  • 2 gherkins
  • Beetroot, pickled, some slices
  • some salmon, smoked
  • 4 anchovy fillets
  • 2 sardines (oil sardines)
  • 1 small jar of caviar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Toast the white bread slices and quarter diagonally. Top each two quarters with smoked salmon, anchovy fillets, sardines in oil, and some caviar. Arrange on two plates as a garnish. Lightly pound the veal escalopes and season with salt and pepper. Heat oil in a pan and fry the escalopes for 3 minutes on each side. Then remove from the pan and place between the filled white bread quarters. Fry two fried eggs in the hot oil and place each egg on top of the escalope. Sprinkle with chopped capers. Garnish with gherkins and beetroot slices. Serve with crispy fried potatoes.

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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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