Schnitzel A La Holstein

• 4 -6 large veal cutlets, pounded to about 1/8 inch thick
• 1/2 cup all-purpose flour, seasoned with
• salt & freshly ground black pepper
• 2 eggs, beaten
• 1/2 cup breadcrumbs
• 4 4 tablespoons margarine or 4 tablespoons vegetable oil
• Garnishes
• capers, drained
• anchovy fillet (1 or 2 per cutlet)
• fried egg (1 per cutlet)
• lemon wedge

1. Coat the veal cutlets lightly with flour mixture, dip in the beaten.
2. eggs, and then coat with bread crumbs. Refrigerate for 30 minutes to.
3. 2 hours. Heat the butter in a large heavy skillet over moderate heat.
4. and cook the cutlets 3 to 4 minutes per side, until browned, adding.
5. more butter if necessary. Top with capers, anchovy fillets, fried.
6. eggs, and serve with lemon wedges.
7. variations:
8. If desired these combinations may be substituted.
9. Sauteed onions & peppers.
10. German brown meat sauce.
11. Sauteed onions, peppers & tomatoes (my fave).
12. **Pork loin or pork loin roast may be used instead of veal. Pounded flat**.

veal cutlets, allpurpose flour, salt, eggs, breadcrumbs, margarine, capers, anchovy fillet, egg, lemon wedge

Taken from www.food.com/recipe/schnitzel-a-la-holstein-184323 (may not work)