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🍽️ Holstein Schnitzel – Smarter

482 kcal · 30 min · 4 servings

Ingredients

• 4 marinated anchovy fillets
• 2 oil-packed sardines (can, drained weight approx. 50 g)
• 80 g smoked salmon (2 slices)
• 4 slices toast bread
• 500 g veal schnitzel (from the leg, 4 veal schnitzel)
• white pepper
• 40 g clarified butter
• 4 eggs
• 15 g caviar (alternative: German caviar)
• 30 g small gherkins (1 small gherkin)
• 1 organic lemon
• salt
• 2 tbsp small capers (jar)

Instructions

1. 1. Rinse the anchovy fillets under running water in a fine mesh sieve.
2. 2. Then pat the anchovies dry with a kitchen towel.
3. 3. Drain the oil-packed sardines in a sieve.
4. 4. Remove the skin from the oil-packed sardines.
5. 5. Cut the oil-packed sardines in half lengthwise.
6. 6. Remove any remaining bones from the sardine halves.
7. 7. Halve the salmon slices.
8. 8. Remove the crusts from the toast slices.
9. 9. Cut each toast slice diagonally into two triangles.
10. 10. Rinse the veal cutlets under cold water.
11. 11. Pat the veal cutlets dry with a kitchen towel.
12. 12. Place one veal cutlet between two sheets of cling film.
13. 13. Pound the cutlet flat using a meat mallet or the handle of a pot.
14. 14. Repeat the process for all veal cutlets.
15. 15. Season the pounded cutlets with pepper.
16. 16. Heat 10 grams of clarified butter in a large frying pan.
17. 17. Fry two cutlets in the hot pan.
18. 18. Fry the cutlets for two to three minutes until golden brown on the first side.
19. 19. Turn the cutlets and fry them for another two to three minutes on the second side.
20. 20. Remove the cooked cutlets from the pan.
21. 21. Wrap the cutlets in aluminum foil.
22. 22. Set the wrapped cutlets aside.
23. 23. Heat 10 grams of clarified butter in a second frying pan.
24. 24. Fry the remaining two cutlets in the second pan.
25. 25. Fry them for two to three minutes until golden brown on each side.
26. 26. Remove these cutlets from the pan as well.
27. 27. Wrap them in aluminum foil too.
28. 28. Set them aside.
29. 29. Clean the first pan with kitchen paper.
30. 30. Clean the second pan with kitchen paper.
31. 31. Heat 10 grams of clarified butter in a clean frying pan.
32. 32. Fry the toast triangles until golden brown on the first side.
33. 33. Turn the toast triangles and fry them until golden brown on the second side.
34. 34. Remove the toasted toast triangles from the pan.
35. 35. Place them on a cloth lined with kitchen paper.
36. 36. Let the toast triangles cool down briefly.
37. 37. Heat the remaining clarified butter in the second pan.
38. 38. Crack the eggs.
39. 39. Slide the eggs into the hot fat side by side.
40. 40. Lightly salt the sunny-side-up eggs.
41. 41. Fry the eggs for a few minutes.
42. 42. Fry them until the egg white is set.
43. 43. Top the toasted toast triangles with the halved salmon pieces.
44. 44. Place the anchovy fillets on the bread.
45. 45. Place the halved oil-packed sardines on the bread.
46. 46. Add a dollop of caviar to each toast triangle.
47. 47. Slice the gherkins into thin slices.
48. 48. Rinse the lemon under hot water.
49. 49. Dry the lemon thoroughly.
50. 50. Cut the lemon into eight wedges.
51. 51. Remove the veal cutlets from the aluminum foil.
52. 52. Lightly salt the cutlets.
53. 53. Place the cutlets on the serving plates.
54. 54. Place a sunny-side-up egg on each cutlet.
55. 55. Sprinkle some capers over the eggs.
56. 56. Place the topped toast triangles on the plates.
57. 57. Garnish the plates with the gherkin slices.
58. 58. Garnish the plates with the lemon wedges.

Nutrition per serving

• kcal: 482
• Protein: 54 g · Fett/Fat: 23 g · Carbs: 13 g