Schnitzel à la Holstein
Makes 4 servings This recipe is adapted from “The new German Cookbook” by Jean Anderson and Hedy Würz.
1 pound veal cutlets (4), pounded very thin as for scaloppini
½ teaspoon salt
1/8 teaspoon pepper
7 eggs (divided)
1/3 cup flour 1 cup fine dry white bread crumbs
3 tablespoons butter
3 tablespoons peanut or other vegetable oil
8 anchovy fillets
½ tablespoon capers
1 lemon, cut into wedges
Preheat oven to 275 degrees.
Season both sides of veal with salt and pepper, and let stand at room temperature 10 to 15 minutes. In a bowl, beat 3 of the eggs.
Place flour on one plate, beaten eggs on another plate or in a bowl and bread crumbs in a third plate. Line up on a counter near the stove.
Heat butter and oil in a heavy, 12-inch skillet over medium-high heat until hot (a cube of bread dropped in immediately sizzles). Dredge 2 of the cutlets (both sides) through the flour, then dip into egg and coat with bread crumbs, then brown both sides in the hot oil, about 3 minutes a side. Remove to a shallow pan lined with paper towels and set, uncovered, in preheated oven to keep warm. Repeat with other 2 cutlets.
Meanwhile, cook remaining 4 eggs sunny-side up. Place an egg on each pan-fried cutlet, add 2 anchovy fillets and sprinkle capers over each one. Serve at once with the lemon wedges.
Per serving: 614 calories, 28g carbohydrate, 37g protein, 39g fat (14g saturated), 432mg cholesterol, 1,325mg sodium, 2g fiber.