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Holsteiner Schnitzel | Crispy with Fried Egg & Capers
(0)
35 min
Under an hour
Knuspr-Küche
Der norddeutsche Klassiker für echte Genießer: Zartes Schweineschnitzel in goldbrauner, welliger Knusperpanier, gekrönt von einem wachsweichen Spiegelei, würzigen Kapern und feinen Sardellenfilets. Dazu frische Zitrone und Petersilie für die perfekte Balance!
Preparation method
Preparation & Breading Station
Rinse the pork schnitzels under cold water, pat thoroughly dry, and pound evenly between cling film using a meat mallet or a heavy pan to about 5 mm thickness. Season both sides with table salt and freshly ground black pepper.
Set up the classic breading station in three shallow plates: Fill plate 1 with wheat flour. In plate 2, whisk two eggs with a fork (set aside the remaining four eggs for the fried eggs). Place the breadcrumbs in plate 3.
One by one, dredge the schnitzels in wheat flour first and gently tap off any excess flour. Then pull them through the whisked egg so that they are completely coated, and finally dredge them in breadcrumbs. Press the breading on only very gently so that it puffs up wonderfully during frying.
Chef's tip
To ensure the breading puffs up into perfect waves, never press the breadcrumbs firmly and fry the schnitzels floating in plenty of clarified butter while swirling the pan gently from time to time.
Crispy fried potatoes with bacon or a lukewarm North German potato salad make an excellent traditional side dish.
110 min
Masterpiece
