ReceptnaptárHolsteiner Schnitzel (breaded pork escalope with fried egg and anchovies)
Holsteiner Schnitzel is the pride of Schleswig-Holstein: a crisp breaded pork escalope topped with a fried egg, anchovies and capers. The salty, tangy garnish is a great counterpoint to the meat fried in plenty of fat. It is a favourite, filling main course in German restaurants.
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Method
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- Season the meat with salt and pepper, dip in flour, then in beaten egg, finally in breadcrumbs.
- Heat half the fat in a large pan and fry the escalopes for 3-4 minutes per side until golden.
- Place them on kitchen paper and keep warm.
- In the remaining fat, fry four eggs, keeping the yolks runny.
- Place a fried egg on each escalope.
- Garnish with a cross of anchovy fillets, capers and a lemon slice.
- Serve immediately with potatoes and green beans.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Pound the meat thin so it cooks quickly and evenly.
- Fry the egg in a separate pan so it does not stick to the breading.
- Anchovies are salty, so season the meat lightly.
Frequently asked questions
How does it differ from Wiener Schnitzel?
Holsteiner gets a fried egg, anchovies and capers on top of the breading, while Wiener Schnitzel is served with lemon only.
Without anchovies?
Yes, capers and lemon are good too, or a slice of ham.
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