Schnitzel nach Holsteiner Art
Veal schnitzel topped with an egg and surrounded by a ring of tasty smoked salmon, anchovy, and herring toasts and a scattering of capers or chopped gherkins. A colorful and traditional regional German main dish.
- 4 veal filets about 5 ounces each
- 4 ounces butter
- canola oil for frying
- 3-4 slices white bread crusts removed
- 4 medium eggs
- 2 slices smoked salmon halved
- 4 anchovy filets rinsed and dried
- 4 herrings or sardines in oil patted dry
- 2 tablespoons capers drained or 3 gherkins, chopped
- chopped fresh parsley
- sea salt and freshly ground pepper
Recipe courtesy of Roz Denny, Modern German Food
If the veal filets are thick, place them between 2 sheets of baking parchment and beat with a rolling pin to flatten.
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.
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.
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.
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.
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.