Schnitzel Holstein

all details

If good veal is hard to find, substitute chicken breasts. Use a fresh, fine crumb or go chunky with Japanese panko crumbs.

Jill Dupleix's Schnitzel Holstein.
Photo: Marina Oliphant

Ingredients

  • 4 veal fillets, not too large (can be substituted for chicken)
  • 4 tbsp plain flour
  • Sea salt and pepper
  • 1 egg, beaten, 4 eggs for frying
  • 150g fresh breadcrumbs
  • 1 tbsp butter
  • 1 tbsp olive oil, plus extra for frying eggs
  • 8 anchovy fillets
  • 1 tbsp salted capers, rinsed
  • 1 tbsp lemon juice
  • 100g watercress
  • 1 lemon, quartered

Method

Place the meat between two sheets of plastic wrap and pound flat. Trim neatly. Mix the flour, sea salt and pepper on one plate, the egg on another and the breadcrumbs on another. Coat each fillet in flour, then egg, then crumbs. Melt butter with olive oil in a frying pan over medium heat and briskly fry each schnitzel on both sides until golden, adding more butter and oil as necessary.

Clean out the pan, add more olive oil and fry the eggs until the white is set but the yolk is still runny. Top each schnitzel with a fried egg, arrange anchovies on top and scatter with sea salt and pepper. Add the capers and lemon juice to the buttery oils left in the egg pan, heat through and spoon over the top. Serve with watercress and lemon wedges.

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  • Main Ingredients - Beef
  • Cuisine - German
  • Course - Lunch

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1 review so far

  • Rating: 3 out of 5 stars

    Although I love Schnitzel Holstein in forty years of cooking in Melbourne's Pubs I could never sell them, in fact the morphing of Schnitzel Parmesan in the Seventies into almost exclusively Chicken Parmigiana in the Pub trade today is an interesting social phenomenon, there is hardly a pub in the inner city area that does not have a PARMA NIGHT.

    Commenter
    OPERAKAT
    Location
    MELBOURNE
    Date and time
    August 05, 2013, 11:11AM

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