Jul 13 2026
Restaurants›The Crown Tavern›Veal Holstein Recipe

Veal Holstein Recipe

Inspired by The Crown Tavern
Time1h
Serves4

Pounded Veal Schnitzel, Sunny Organic Egg, Spaetzli, Asparagus and Lemon Butter

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Ingredients

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Veal Schnitzel

Sunny Organic Egg

Spaetzli

Asparagus

Lemon Butter

Method

Veal Schnitzel

  1. 1

    Prepare Veal Cutlets

    Pound the veal cutlets between two sheets of plastic wrap until they are about 1/4 inch thick using a meat mallet.

  2. 2

    Dredge in Flour

    Season the flour with salt and pepper. Dredge each veal cutlet in the seasoned flour, shaking off the excess.

  3. 3

    Batter the Veal

    Beat the eggs in a shallow bowl. Dip each floured cutlet into the eggs, allowing any excess to drip off.

  4. 4

    Coat with Breadcrumbs

    Coat each cutlet in breadcrumbs, pressing gently to adhere.

  5. 5

    Fry the Schnitzels

    Heat olive oil and butter in a large skillet over medium-high heat. Add the schnitzels and fry until golden brown, about 3-4 minutes per side.

Sunny Organic Egg

  1. 6

    Fry the Eggs

    In the same skillet used for the schnitzels, crack the organic eggs and fry them sunny-side up until the whites are set but the yolks are still runny.

Spaetzli

  1. 7

    Make the Spaetzli Batter

    In a bowl, combine flour, eggs, milk, salt, and nutmeg. Mix until smooth.

  2. 8

    Cook the Spaetzli

    Bring a large pot of salted water to a boil. Use a spaetzli maker or a colander to press the batter into the boiling water. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.

  3. 9

    Toss with Butter

    In a pan, melt butter and add the cooked spaetzli to toss until evenly coated.

Asparagus

  1. 10

    Prepare Asparagus

    Trim the tough ends off the asparagus and rinse under cold water.

  2. 11

    Sauté Asparagus

    In a skillet, heat olive oil over medium heat. Add asparagus and sprinkle with salt. Sauté until tender, about 5-7 minutes.

Lemon Butter

  1. 12

    Prepare Lemon Butter

    In a small saucepan, melt the butter over low heat. Stir in lemon juice and zest until well combined.

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