Holstein-style schnitzel

Ingredients for 4 servings:

• 4 large pork schnitzels
• 5 large eggs, fresh and at room temperature
• 3 tbsp lard
• 4 anchovies or anchovy fillets
• some flour
• 1 tbsp cream
• some breadcrumbs
• some salt
• some black pepper, ground
• some capers (3-4 per schnitzel)
• 2 tbsp clarified butter

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

similar to what Baron von Holstein ate

Pound the schnitzels, score the edges, and season with salt and pepper. Salt one egg and lightly beat it with the cream. Coat the schnitzels in flour, then in the egg-cream mixture, and finally press in the breadcrumbs. Heat the lard in a large pan and fry the schnitzels over medium heat for about 6 minutes on each side until golden brown. Towards the end of the cooking time, heat the clarified butter in a second pan and fry four fried eggs over low heat. (The yolk should still be runny). Place the schnitzels on warmed plates, top with the fried egg, and serve garnished with capers and anchovy fillet. Serve with fried potatoes, beetroot, and pickled cucumbers.