Schnitzel Holstein combines crispy breaded cutlets with a sunny-side-up egg for a dish that’s as delicious as it is unique.
Ingredients:
- 4 veal or pork cutlets
- 1/2 cup (60g) all-purpose flour
- 2 eggs
- 1 cup (120g) breadcrumbs
- 1/4 cup (60ml) vegetable oil
- 4 anchovy fillets (optional)
Instructions:
- Pound the cutlets to 1/4-inch thickness. Coat in flour, then dip in beaten egg, and coat with breadcrumbs.
- Heat oil in a skillet and fry cutlets until golden brown, about 3 minutes per side.
- In a separate pan, fry eggs sunny-side-up.
- Top each schnitzel with an egg and anchovy fillet if desired.
A German classic with a savory twist!
