Breaded Cutlets Holstein Recipes

VEAL CHOP HOLSTEIN SCHNITZEL

Steps:

• Place the butterflied veal chops in between layers of plastic wrap and gently pound with the flat side of a meat mallet. Sprinkle the chops generously with salt.
• Set up a standard breading procedure: In 3 large dishes, set up one with the flour, one with 2 eggs beaten with 2 tablespoons water and one with the breadcrumbs.
• Dust each chop in the flour and shake off the excess. Dip each chop in the egg mixture and then run through the breadcrumbs. Place the breaded veal on a sheet tray and let them hang out in the fridge for at least 1 hour to allow the breading to set.
• Preheat the oven to 200 degrees F.
• Add enough oil to coat a large saute pan until it is a depth of 1/4-inch. Add 2 tablespoons butter and bring the pan to a medium heat. Working in batches, fry the veal chops until they are golden brown on both sides, about 6 minutes total. Drain each chop on paper towels and salt each one as they come out of the oil. After the second chop, change out the oil and butter and fry the 2 remaining chops. Reserve the cooked chops in the warm oven.
• Coat a nonstick saute pan lightly with oil and fry the remaining 4 eggs sunny side up. The whites should be cooked and the yolks should be warm and runny, cook for 4 to 5 minutes.
• Top each chop with a sunny side up egg and pour over some of the Anchovy Caper Sauce. Serve immediately.
• Wine Pairing Suggestion: Gruner Veltliner
• In a small saute pan, add the olive oil, anchovy filets and garlic. Set the pan over medium heat and allow the garlic to brown lightly and the anchovy fillets to melt. Once the garlic is golden, it has fulfilled its garlic destiny; remove it and discard. Add in the chopped capers. Melt in the butter and finish the sauce with the parsley as you are ready to plate.

SCHNITZELWICHES HOLSTEIN

Steps:

• Put the flour in a shallow dish. Lightly beat 2 eggs in another shallow dish. Mix the breadcrumbs and nutmeg in a third dish.
• Pound the veal cutlets between sheets of plastic wrap to 1/8-inch thick. Sprinkle with salt and pepper. Dredge the veal in flour, then dip in the beaten eggs and coat with the breadcrumbs.
• Heat a thin layer of oil in large skillet over medium-high heat. Cook the veal cutlets until deep golden, 2 to 3 minutes per side. Transfer to a rack to drain.
• Wipe out the skillet and return to medium heat. Add 4 tablespoons butter and heat until the foam subsides. Add the capers and parsley and cook, stirring, 1 minute. Swirl in the lemon juice and remove from the heat.
• Meanwhile, heat a pat of butter in another skillet over medium heat. Crack the remaining 4 eggs into the skillet and fry over easy.
• Arrange the lettuce on the bottom halves of the rolls and top with the schnitzel. Drizzle with the caper butter, then top with the anchovies and fried eggs. Cover with the bun tops.