Schnitzelwiches Holstein
Serves: 5
Weldon Lockman
1 January 1970
Based on User reviews:
55
Spice
56
Sweetness
53
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Put the flour in a shallow dish
2
Lightly beat 2 eggs in another shallow dish
3
Mix the breadcrumbs and nutmeg in a third dish
4
Pound the veal cutlets between sheets of plastic wrap to 1/8-inch thick
5
Sprinkle with salt and pepper
6
Dredge the veal in flour, then dip in the beaten eggs and coat with the breadcrumbs
7
Heat a thin layer of oil in large skillet over medium-high heat
8
Cook the veal cutlets until deep golden, 2 to 3 minutes per side
9
Transfer to a rack to drain
10
Wipe out the skillet and return to medium heat
11
Add 4 tablespoons butter and heat until the foam subsides
12
Add the capers and parsley and cook, stirring, 1 minute
13
Swirl in the lemon juice and remove from the heat
14
Meanwhile, heat a pat of butter in another skillet over medium heat
15
Crack the remaining 4 eggs into the skillet and fry over easy
16
Arrange the lettuce on the bottom halves of the rolls and top with the schnitzel
17
Drizzle with the caper butter, then top with the anchovies and fried eggs
18
Cover with the bun tops