Food Network: Schnitzel a la Holstein

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Schnitzel a la Holstein
Recipe copyright 1996, Emeril Lagasse. All rights reserved.

Ingredients
Two - 4 ounces slices of veal, inside round
Salt and pepper
Flour for dredging
Egg wash for dipping-1 egg, beaten with 1/4 cup milk
Seasoned bread crumbs, for coating
Oil for pan frying
2 eggs
4 anchovies, rinsed
2 tablespoons unsalted butter
1 lemon, split
1 tablespoon chopped parsley

1 teaspoon capers, rinsed

Directions
Working with one piece of veal at a time, place the
veal slice between two large pieces of plastic wrap. Using the flat side of a meat
mallet, pound the meat until 1/4-inch thick, being careful not to make any tears
in the meat. Repeat with the remaining piece of veal. Season the veal with salt
and pepper. Dredge in the flour, shake off excess. Dip into the egg wash, allow
excess to drip off. Coat in the bread crumbs. Heat 3/4 cup of oil in a large
skillet until very hot. Place the veal pieces into the oil. (A sign of a good
schnitzel is when the breading "bubbles" up while pan-frying). Cook until golden
brown, about 2 minutes. Flip and cook until golden. Remove and keep warm on a
service platter. Remove the excess oil from the skillet. Crack the eggs into the
skillet, season and cook perfect sunny side up eggs. Place a cooked egg on top of

each veal schnitzel. Criss-cross the egg with 2 anchovies each. In the same pan,
brown the butter, squeeze in the lemon juice, add the parsley and capers and pour
the sauce over the entire platter.