Veal Chop Holstein Schnitzel
Serves: 6
Jewel Boehm
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Flour6
Eggs2 cups
Breadcrumbs1
Peanut2 tbsps
Unsalted Butter1 cup
Olive Oil2 cloves
Garlic (smashed)1 tbsp
Capers (chopped)Directions:
1
Place the butterflied veal chops in between layers of plastic wrap and gently pound with the flat side of a meat mallet
2
Sprinkle the chops generously with salt
3
Set up a standard breading procedure: In 3 large dishes, set up one with the flour, one with 2 eggs beaten with 2 tablespoons water and one with the breadcrumbs
4
Dust each chop in the flour and shake off the excess
5
Dip each chop in the egg mixture and then run through the breadcrumbs
6
Place the breaded veal on a sheet tray and let them hang out in the fridge for at least 1 hour to allow the breading to set
7
Preheat the oven to 200 degrees F
8
Add enough oil to coat a large saute pan until it is a depth of 1/4-inch
9
Add 2 tablespoons butter and bring the pan to a medium heat
10
Working in batches, fry the veal chops until they are golden brown on both sides, about 6 minutes total
11
Drain each chop on paper towels and salt each one as they come out of the oil
12
After the second chop, change out the oil and butter and fry the 2 remaining chops
13
Reserve the cooked chops in the warm oven
14
Coat a nonstick saute pan lightly with oil and fry the remaining 4 eggs sunny side up
15
The whites should be cooked and the yolks should be warm and runny, cook for 4 to 5 minutes
16
Top each chop with a sunny side up egg and pour over some of the Anchovy Caper Sauce
17
Serve immediately
18
Wine Pairing Suggestion: Gruner Veltliner In a small saute pan, add the olive oil, anchovy filets and garlic
19
Set the pan over medium heat and allow the garlic to brown lightly and the anchovy fillets to melt
20
Once the garlic is golden, it has fulfilled its garlic destiny; remove it and discard
21
Add in the chopped capers
22
Melt in the butter and finish the sauce with the parsley as you are ready to plate