🍽️ Holstein-style Schnitzel with Fried Egg

Name: Holstein-style Schnitzel with Fried Egg
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g Veal schnitzel (4 schnitzel approx. 150 g each); Salt; Pepper (from the mill); 6 tbsp Spelt whole wheat flour; 4 tbsp Rapeseed oil; 6 slices Whole grain toast; 2 sprigs Parsley; 4 Eggs; 8 Anchovy fillets; 8 small Oil sardines; 4 slices Smoked salmon; 2 tbsp Capers

582 kcal · 30 min · 4 servings

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Ingredients

600 g Veal schnitzel (4 schnitzel approx. 150 g each)
Salt
Pepper (from the mill)
6 tbsp Spelt whole wheat flour
4 tbsp Rapeseed oil
6 slices Whole grain toast
2 sprigs Parsley
4 Eggs
8 Anchovy fillets
8 small Oil sardines
4 slices Smoked salmon
2 tbsp Capers

Instructions

1. Rinse the schnitzel under running water.
2. Pat the meat completely dry with a kitchen towel.
3. Season the schnitzel with salt and pepper.
4. Lightly pound the meat flat using a meat mallet or the back of a knife.
5. Coat the schnitzel in flour until lightly covered.
6. Heat two tablespoons of rapeseed oil in a large pan.
7. Fry the schnitzel in the pan for about three minutes on each side until golden brown.
8. Remove the cooked schnitzel from the pan and set them aside.
9. Toast the bread slices in a toaster or in the pan.
10. Cut the toasted bread slices into four equal triangles.
11. Reheat the remaining oil in the same pan.
12. Fry four fried eggs in the pan until the whites are set.
13. Place the toast triangles topped with the prepared fish varieties (e.g., herring or mackerel) onto the plates.
14. Arrange the schnitzel on the plates.
15. Place one fried egg on each schnitzel.
16. Garnish the dishes with the fish toast triangles.
17. Sprinkle the finished dishes with chopped parsley and capers.

Nutrition per serving

kcal: 582
Protein: 56 g · Fett/Fat: 23 g · Carbs: 36 g