Schnitzel Holstein

Jill Dupleix
Jill Dupleix's Schnitzel Holstein.
Jill Dupleix's Schnitzel Holstein. Photo: Marina Oliphant

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


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


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.