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Schnitzel Holstein

Method

  • Beat the milk with 2 eggs in a large bowl, mix the flour with seasonings in another, and combine the crumbs with parmesan in a third bowl.
  • Place the veal between pieces of clingwrap and batten out to an even thickness.
  • Then flour the veal, dip in the egg wash and crumb, one at a time. (You can repeat the process if needed.)
  • Heat a thin layer of oil in a large pan and cook the schnitzels until golden brown on both sides. Drain very well on kitchen paper towels.
  • Then wipe out the pan, heat a little fresh oil and fry the remaining eggs.
  • Place a schnitzel on each plate, top with an egg and arrange 2 anchovies over each one.
  • Add the butter with the juice of ½ lemon and the capers to the pan. Briefly cook and then spoon the sauce over the schnitzels.
  • Sprinkle with parsley and serve with a lemon wedge on the side.

Ingredients

  • ½ cup milk
  • 6 large eggs
  • plain flour
  • sea salt & freshly ground pepper
  • 1-2 heaped cups Panko (or plain packet) crumbs
  • ¼ cup freshly grated parmesan
  • 4 x 180 gm veal cutlets or escalopes
  • olive oil
  • 8 anchovies
  • a few good dollops of butter
  • 1½ lemons
  • 1 tspn rinsed capers
  • 1 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 lb450 gm