veal chop holstein schnitzel with caper sauce
I love this crispy veal with a runny egg on top.
prep time
1 Hr 10 Min
cook time
15 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 2 boneless veal chops, butterflied
- salt
- 1/2 cup all-purpose flour
- 4 eggs, divided
- 1 cup Panko bread crumbs
- 2 tablespoons butter
- CAPER SAUCE
- 2 1/2 tablespoons olive oil
- 2 anchovies
- 1 clove garlic, minced
- 1 tablespoon capers, drained
- 1 teaspoon champagne vinegar
- fresh chives, for garnish
- salt
How To Make veal chop holstein schnitzel with caper sauce
-
Step 1Place the veal chops between plastic wrap and pound them down to about 1/2 inch. Season with salt. Set up 3 dishes. One with flour, one with 2 eggs whisked, and one with Panko.
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Step 2Dredge the veal in the flour, then the eggs, then the Panko. Place in the fridge for 1 hour to let the coating set up.
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Step 3Make the sauce. In a small pan, add the olive oil over medium heat, and add the anchovies and garlic, and let the anchovies melt. Add the capers, butter, and vinegar.
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Step 4Add the butter to a large skillet and once it's nice and hot, add the veal and cook about 5 minutes on each side until nice and crispy brown.
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Step 5Fry two eggs seasoned with salt and pepper. To plate, lay the veal on the plate. Spoon the sauce over the top, then the egg. Garnish with chives.
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