Schnitzel a la Holstein
- 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
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.
Recipe copyright 1996, Emeril Lagasse. All Rights Reserved.