Schnitzel à la Holstein

Name: Schnitzel à la Holstein
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 leaves Rocket salad; 5 Stem(s) Parsley; 8 (à 75 g) escalope of veal; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Eggs (size M); 200 g smoked salmon in slices; 80 g Anchovy fillets; 1 TABLESPOON small capers; 1 glass (370 ml) Beetroot in slices; 7-10 Tbsp coarse pepper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 leaves Rocket salad
5 Stem(s) Parsley
8 (à 75 g) escalope of veal
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Eggs (size M)
200 g smoked salmon in slices
80 g Anchovy fillets
1 TABLESPOON small capers
1 glass (370 ml) Beetroot in slices
7-10 Tbsp coarse pepper

Directions

1
Wash the lettuce leaves and dab dry. Wash parsley, dab dry and pluck and finely chop the leaves, except for something to garnish. Set aside. Tap the escalopes a little flatter.
2
Heat 1 tablespoon of oil in a pan and fry the escalopes in 2 portions for 1-2 minutes on each side. Remove and season with salt and pepper. Keep warm. Wipe out the pan. Heat 1 tablespoon of oil in a frying pan and fry 4 fried eggs.
3
Arrange escalope, fried egg, salmon, anchovies, capers, lettuce leaf and beetroot on plates. Sprinkle with coarsely ground pepper and chopped parsley. Garnish with parsley leaves. Serve with toast bread.