Schnitzel Holstein; Anchovy, Caper, Fried Egg Recipe
schnitzel with 2 sides
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Ingredients
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Schnitzel
Toppings
Sides
Method
Preparing the Schnitzel
- 1
Prepare the Pork
Slice the pork loin into thin cutlets, about 1/4 inch thick. Tenderize the meat using a meat mallet.
- 2
- 3
Coat the Cutlets
Dredge each cutlet in flour, shaking off the excess, then dip it in the egg, and finally coat it with bread crumbs. Ensure an even coating.
- 4
Frying the Schnitzels
In a large skillet, heat vegetable oil over medium-high heat. Fry each schnitzel for about 3-4 minutes on each side until golden brown. Drain on paper towels.
Preparing the Toppings
- 5
- 6
Assemble the Topping
Top each schnitzel with fried eggs, anchovy fillets, and capers.
Preparing the Sides
- 7
Cook the Potatoes
Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly, then cut into wedges.
- 8
Cook the Green Beans
Blanch the green beans in salted boiling water for about 3-4 minutes until bright green and tender-crisp. Drain and set aside.
Serving
- 9
Plate the Dish
Serve the schnitzel topped with eggs, anchovies, and capers alongside the potato wedges and green beans.