Schnitzel a la Holstein - Fried Veal Cutlet with Egg, Anchovy, and Capers

Without the toppings, this is a great recipe for making traditional wiener schnitzel with pounded-thin veal, pork, or chicken cutlets and served with a lemon wedge. The a la Holstein contrasts these crisp-fried cutlets with creamy fried eggs, salty anchovies, and briney capers.

5 from 2 votes

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Course: Lunch, Main Course

Cuisine: Austria, German

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Author: My Hungry Traveler

Equipment

Large heavy skillet
3 plates

Ingredients

1 cup Flour
1 cup Plain bread crumbs, preferably fresh
½ cup Milk
6 large Eggs
4 Veal cutlets (approx. 3 oz each), pounded to ⅛-inch
Kosher salt and freshly ground black pepper, to taste
8 tbsp Unsalted European butter
1 tbsp Parsely, finely chopped
1 tbsp Capers, chopped
8 Oil-packed anchovy filets
1 Lemon

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Instructions

Make Schnitzels - Put flour and bread crumbs on separate plates. Whisk milk and 2 eggs together in a bowl. Season cutlets with salt and pepper on both sides and refrigerate for 30 minutes.
Cook Schnitzels - Heat 2 tbsp butter in skillet over medium-high heat. Dredge 2 cutlets in flour, then egg mixture, then bread crumbs. Cook 2 cutlets at a time until golden brown, 4-5 minutes. Transfer to a plate and lightly cover. Add 2 more tbsp to pan, dredge cutlets and cook remaining two. If serving Classic wiener schnitzel without all the Holstein stuff, cut lemon into quarters and serve with schnitzels right away.
Fry Eggs - Add 2 tbsp butter to the same skillet. Crack 4 eggs into the skillet and cook until whites are firm and yolks are runny. Place one egg on each cutlet and arrange 2 anchovies next to them.
Assemble and Serve - Return skillet to heat and add 2 final tbsp of butter, swirling until brown and nutty, about 30 seconds. Scrape any bits off bottom of pan and stir in stir juice from 1 lemon, parsely, and capers. Pour over each and serve.

Notes

Allowing breaded cutlets to chill in refrigerator for 30 minute helps the breading stick during cooking.
Veal cutlets can be easily replaced with chicken cutlets or pork tenderloins pounded thin.
Schnitzels can be refrigerated and reheated in the oven.

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