Schnitzel Holstein

🧂 Ingredients

• 4 Veal cutlets(Approximately 170g (6 oz) each, preferably from the leg or loin. Ensure they are about 1.5 cm (1/2 inch) thick before pounding.)
• 1 cup All-purpose flour(For dredging.)
• 4 Large eggs(2 for the breading station, 2 for topping the schnitzel.)
• 2 cups Panko breadcrumbs(Panko provides superior crispiness. Regular fine breadcrumbs can be used but may result in a less airy crust.)
• 120 g Unsalted butter(Divided, for frying the schnitzel and eggs.)
• 2 tbsp Ghee or clarified butter(Optional, for higher smoke point when frying schnitzel.)
• 1 tsp Salt(Or to taste, for seasoning the cutlets and breading.)
• 0.5 tsp Black pepper(Freshly ground, or to taste, for seasoning the cutlets and breading.)
• 8 Anchovy fillets(Oil-packed, drained. More or less to taste.)
• 2 tbsp Capers(Drained. Rinsing them briefly can reduce saltiness if preferred.)
• 1 Lemon(Cut into wedges for serving.)
• 2 tbsp Vegetable oil or other neutral high-heat oil(For frying the eggs, if needed.)

👨‍🍳 Instructions

1. 1

   Prepare the veal: Place each veal cutlet between two sheets of plastic wrap or parchment paper. Using a meat mallet, rolling pin, or the bottom of a heavy pan, gently but firmly pound the cutlets to an even thickness of about 0.5 cm (1/4 inch). Be careful not to tear the meat. Season both sides of the pounded cutlets generously with salt and freshly ground black pepper.

   ⏱️ 10 minutes
2. 2

   Set up the breading station: Prepare three shallow dishes. In the first dish, place the flour. In the second dish, whisk the 2 large eggs until smooth. In the third dish, place the panko breadcrumbs. If desired, mix 1/2 tsp salt and 1/4 tsp pepper into the breadcrumbs for extra flavor.

   ⏱️ 5 minutes
3. 3

   Bread the cutlets: Working one at a time, dredge each veal cutlet thoroughly in the flour, shaking off any excess. Then, dip it into the whisked eggs, ensuring it's fully coated, letting any excess drip off. Finally, press the cutlet firmly into the panko breadcrumbs, coating both sides evenly. Ensure a good, even coating for maximum crispiness. Place the breaded cutlets on a clean plate or wire rack.

   ⏱️ 10 minutes
4. 4

   Cook the schnitzel: Heat 60g (4 tbsp) of butter and the optional ghee/clarified butter in a large, heavy-bottomed skillet over medium-high heat (around 190°C / 375°F). The butter should be hot and shimmering, with the foaming subsiding slightly. Carefully place 1 or 2 breaded cutlets into the hot skillet, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until deeply golden brown and crispy. The crust should be audibly crisp. Adjust heat as needed to prevent burning.

   ⏱️ 8-10 minutes (per batch)
5. 5

   Drain the schnitzel: Once golden and cooked through, remove the schnitzel from the skillet and place it on a wire rack set over a baking sheet to drain any excess fat. This helps keep the crust crisp. Repeat with remaining cutlets, adding more butter/ghee as needed.

   ⏱️ 2 minutes
6. 6

   Fry the eggs: In a separate non-stick skillet, melt the remaining 60g (4 tbsp) of butter over medium heat. Alternatively, use 2 tbsp of vegetable oil. Crack the remaining 2 eggs into the skillet. Cook sunny-side up until the whites are set but the yolks are still runny, about 2-3 minutes. Season lightly with salt and pepper.

   ⏱️ 3 minutes
7. 7

   Assemble and serve: Place a hot schnitzel on each plate. Carefully slide a fried egg on top of each schnitzel. Garnish with 2 drained anchovy fillets and a sprinkle of capers. Serve immediately with lemon wedges on the side for squeezing over the top.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For the crispiest crust, ensure the breadcrumbs adhere well. Gently press them onto the cutlets.
• ✓The butter should be hot enough to sizzle immediately when the schnitzel is added, but not so hot that it burns before the veal is cooked through. Aim for a medium-high heat.
• ✓Avoid overcrowding the pan when frying the schnitzel. This lowers the oil temperature and results in a soggy crust. Fry in batches if necessary.
• ✓Serve immediately after assembly for the best texture and temperature contrast.

🔄 Variations

• Jägerschnitzel: Serve with a rich mushroom and cream sauce.
• Zigeunerschnitzel: Top with a spicy bell pepper and tomato sauce (also known as 'paprika sauce' or 'peppersauce').
• Wiener Schnitzel: Omit the egg, anchovies, and capers for a classic, simpler version.

🥗 Nutrition

Per serving