Schnitzel with Anchovy and Egg (German Holsteiner Schnitzel)

There is nothing quite like the Holsteiner Schnitzel recipe. It’s a 19th century variation on the classic Wiener schnitzel, created for Herr Holstein (Baron Holstein actually), who apparently liked eggs and anchovies on his schnitzel.

1 cup flour
1 cup fresh breadcrumbs
½ cup milk
6 eggs
4 (3 oz) veal cutlets, 1/8" thick
sea salt
black pepper, freshly ground
8 Tbsp. unsalted butter
8 fillets oil-packed anchovy
1 Tbsp. fresh parsley, finely chopped
2 tsp. capers, finely chopped
1 lemon, freshly squeezed

Place flour and crumbs on separate plates, and whisk milk and 2 eggs in a bowl.

Season cutlets with salt and pepper.

Coat cutlets in flour, then egg mixture, then dredge in crumbs. Heat 2 Tbsp. butter in a 12" skillet over medium-high heat.

Add 2 cutlets and cook, turning, until browned, 4-5 minutes. Transfer to a plate; repeat with 2 Tbsp. butter and remaining cutlets.

Return skillet to heat. Add 2 Tbsp. butter; crack remaining eggs into skillet; cook until whites are firm, about 3 minutes.

Place an egg on each cutlet; crisscross 2 anchovies over each.

Return skillet to heat with remaining butter; cook, swirling, until brown and nutty, about 30 seconds. Stir in parsley, capers, and juice; pour over cutlets.

Makes 4 servings.