Schnitzel à la Holstein - Recipe Videos

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 cutlets to about 1/4 inch thickness.

Season the veal cutlets with salt and black pepper.

Dredge each cutlet in all-purpose flour, shaking off excess.

Beat the eggs in a shallow bowl and dip the floured cutlets into the eggs.

Coat the cutlets with bread crumbs, pressing gently to adhere.

Heat a mixture of butter and oil 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.

In the same skillet, add minced garlic and chopped onions, sautéing until translucent.

Add capers and anchovies, cooking for another minute.

Plate the schnitzels and top with the sautéed mixture.

Garnish with lemon wedges and fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens