Austrian Holstein Style Schnitzel (Holsteiner Schnitzel)

By á-708

Ingredients

• Garnishes:
• 4 - 6 large veal cutlets, pounded to about 1/8 inch (2 mm) thick
• 1/2 cup (125 ml) all-purpose flour seasoned with salt and freshly ground pepper to taste
• 2 eggs, beaten
• 1/2 cup (125 ml) bread crumbs (Japanese panko is particularly good in this recipe)
• 4 Tbs (60 ml) butter or vegetable oil
• Capers, drained
• Anchovy fillets (1 or 2 per cutlet)
• Fried eggs (1 per cutlet)
• Lemon wedges

Details

Servings 4

Preparation

Step 1

Coat the veal cutlets lightly with flour mixture, dip in the beaten eggs, and then coat with bread crumbs. Refrigerate for 30 minutes to 2 hours. Heat the butter in a large heavy skillet over moderate heat and cook the cutlets 3 to 4 minutes per side, until browned, adding more butter if necessary. Top with capers, anchovy fillets, fried eggs, and serve with lemon wedges. Serves 4 to 6.