Swiss Haus Holstein Schnitzel
- 4 (4 oz each) veal or pork cutlets
- Salt and pepper to taste
- 6 eggs
- Flour for dredging
- Breadcrumbs for coating
- Melted butter for frying
- 8 anchovy fillets
- 4 teaspoons capers
Swiss Haus Holstein Schnitzel
Demonstrated by: Chef Freddy Halmes.
Featured in The Swiss Haus Restaurant on November 2, 2003.
Ingredients:
Directions:
- Flatten cutlets to 3/8-inch thickness; season with salt and pepper.
- In a shallow dish, beat 2 of the eggs.
- Lightly dredge cutlets in flour, dip into beaten eggs, and coat with breadcrumbs.
- In a large skillet, add the melted butter and fry cutlets until golden brown on both sides; drain.
- In another skillet, fry the remaining 4 eggs, sunny side up.
- For each serving, place one cutlet on a plate, top with one fried egg, 2 anchovy fillets, and 1 teaspoon of capers.
Makes 4 servings.
