Schnitzel Holstein

Name: Schnitzel Holstein
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Potatoes; 1 Onion; 4 Veal cutlet (approx. 125 g each); 4-5 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Eggs (size M); 2 TABLESPOONS Capers; 1 glass (370 ml) Beetroot in slices (dept. 185 g); 300 g Gherkins; 4 discs Toast; 8 Anchovy fillets; 7-10 Tbsp Salad leaves and parsley

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g Potatoes
1 Onion
4 Veal cutlet (approx. 125 g each)
4-5 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Eggs (size M)
2 TABLESPOONS Capers
1 glass (370 ml) Beetroot in slices (dept. 185 g)
300 g Gherkins
4 discs Toast
8 Anchovy fillets
7-10 Tbsp Salad leaves and parsley

Directions

1
Wash the potatoes and cook for 15-20 minutes. Then rinse with cold water, peel and leave to rest. Then cut into slices. Peel and chop onion. Wash cutlets, dab dry, tap flatter. Heat 2 tablespoons of oil.
2
Fry the potatoes and diced onion for about 12 minutes, turning them over. Season with salt and pepper. Heat 1 tablespoon of oil in another pan. Fry the escalopes for about 2 minutes on each side. Season with salt and pepper. Heat 1-2 more tablespoons of oil. Break the eggs and let them slide in carefully. Salt them a little bit and fry them at medium heat for about 2 minutes. Arrange the fried potatoes, escalope and fried egg in portions. Sprinkle with capers. Add beetroot and gherkins.
3
Heat 1-2 more tablespoons of oil. Break the eggs and let them slide in carefully. Salt them a little bit and fry them at medium heat for about 2 minutes. Arrange the fried potatoes, escalope and fried egg in portions. Sprinkle with capers. Add beetroot and gherkins. Serve garnished with a small salad leaf and parsley. Serve with roasted toast sticks covered with anchovy fillets