Holstein Schnitzel

Holstein Schnitzel

A dish for those with wanderlust. Holstein Schnitzel is a traditional German recipe that's packed full of flavor. It comes stacked with veal, eggs, salmon, anchovies, and herring.

Adapted from German Foods

Ingredients

Metric System
Servings
  • 2 slice smoked salmon
  • 4 anchovy
  • 4 herring
  • parsley
  • black pepper
  • 4 egg
  • salt
  • 4 oz butter
  • oil
  • 3 slice bread
  • 4 veal fillet
  • Step 1

    If the veal filets are thick, place them between 2 sheets of baking parchment and beat with a rolling pin to flatten.

    Step 2

    Have a warm oven at the ready. Fry the veal in two batches. Heat a quarter of the butter with a little oil until it stops foaming then quickly add 2 filets. Fry for about 2 minutes on each side until lightly browned and just tender. Season in the pan then remove and keep warm. Repeat with another quarter of butter, a trickle of oil and the last 2 filets.

    Step 3

    Cut the bread into triangles. Melt the remaining butter with another spoon of oil and when it is hot fry the bread triangles quickly on each side until browned and crisp. Drain on paper towels.

    Step 4

    Wipe out the pan if it needs it and heat about a tablespoon of oil, then fry the eggs two at a time, sunny side up. Season and drain.

    Step 5

    Now you can put the dish together on four large, warmed plates. Top four of the fried pieces of bread with a half slice of smoked salmon, four with an anchovy curled to fit and four with a herring or sardine, cut in half. Sprinkle them with parsley and grind over some pepper.

    Step 6

    Place the bread on the edge of the plates and the veal in the center. Slide an egg on each veal filet, scatter with the capers or gherkins.

    Step 1

    Place the bread on the edge of the plates and the veal in the center. Slide an egg on each veal filet, scatter with the capers or gherkins.

    Step 2

    Now you can put the dish together on four large, warmed plates. Top four of the fried pieces of bread with a half slice of smoked salmon, four with an anchovy curled to fit and four with a herring or sardine, cut in half. Sprinkle them with parsley and grind over some pepper.

  • 2 slice smoked salmon
  • 4 anchovy
  • 4 herring
  • parsley
  • black pepper
  • Step 3

    Wipe out the pan if it needs it and heat about a tablespoon of oil, then fry the eggs two at a time, sunny side up. Season and drain.

  • 4 egg
  • salt
  • black pepper
  • Step 4

    Melt the remaining butter with another spoon of oil and when it is hot fry the bread triangles quickly on each side until browned and crisp. Drain on paper towels.

  • 2 oz butter
  • oil
  • Step 5

    Cut the bread into triangles.

  • 3 slice bread
  • Step 6

    Repeat with more butter, a trickle of oil and the last 2 filets.

  • 1 oz butter
  • oil
  • Step 7

    Season in the pan then remove and keep warm.

    Step 8

    Fry for about 2 minutes on each side until lightly browned and just tender.

    Step 9

    Heat the butter with a little oil until it stops foaming then quickly add 2 filets.

  • 1 oz butter
  • oil
  • Step 10

    If the veal filets are thick, place them between 2 sheets of baking parchment and beat with a rolling pin to flatten.

  • 4 veal fillet
  • Step 11

    Have a warm oven at the ready.

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