John Myers
Holstein Style Schnitzel
The perfect holstein style schnitzel recipe with a picture and simple step-by-step instructions.
- 4 Veal schnitzel
- Sal de Ibiza, pepper
- 4 tbsp Flour
- 2 tbsp Clarified butter
- 4 Push White bread
- 4 Discs Smoked salmon
- Gherkins
- 4 Eggs
- 4 tsp Capers
- 4 tsp Yogurt
- 750 g Beetroot, cooked
- Rinse the schnitzel, pat dry, season with salt, pepper and lightly flour.
- Heat the butter lard in a pan and fry the schnitzel on both sides. Remove the schnitzel from the pan and keep warm.
- Grate the beetroot tubers medium coarsely and let them “juice” a little.
- Fry four fried eggs in the schnitzel fat, lightly season with salt and pepper.
- Cover the slices of white bread with salmon and place a schnitzel on each one. Put the beetroot grated next to it with the help of a dessert ring, put a dollop of yoghurt on top and sprinkle with the capers. Decorate the gherkins next to it. Finally, place a fried egg on top of each schnitzel.
Alternatively:
- As you can see in the pictures, I used quail eggs …
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