Recipe Wiener Schnitzel a la Holstein

veal cutlets

🥗Healthier: chicken breast

💰Cheaper: pork cutlets

Chicken is leaner and often less expensive than veal.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch can be a gluten-free option.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

anchovies

🥗Healthier: capers

💰Cheaper: olives

Capers provide a similar briny flavor, while olives are often more accessible.

Pound the veal inside round to about 1/2 inch thickness and thinly pound further.

Season the veal with salt and freshly ground black pepper.

Dredge each cutlet in 1 cup of flour, shaking off excess.

Beat 2 eggs with 2 tablespoons of milk in a shallow bowl and dip the floured cutlets into the egg mixture.

Coat the cutlets with 2 cups of fine dried bread crumbs, pressing gently to adhere.

Heat 6 tablespoons of clarified butter in a large skillet over medium heat until bubbling.

Fry the cutlets in the hot fat for about 3-4 minutes per side until golden brown.

Remove the schnitzels and drain on paper towels.

Plate the schnitzels and top with 4 teaspoons of capers and 8 halved anchovies.

Garnish with lemon wedges and 2 tablespoons of finely chopped fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens