Schnitzel à la holstein - delicious. magazine
Schnitzel à la holstein is traditionally made with veal, but tastes just as good with pork. Serve with a fried egg and lemony caper sauce.
Ingredients
- 2 pork loin steaks or rose veal escalopes (see Know-how)
- 50g plain flour
- 2 medium eggs
- 75g panko breadcrumbs, whizzed into a fine powder
- Vegetable oil to shallow-fry
- 2 tbsp unsalted butter
- To serve
- 2 heaped tbsp capers
- 2 lemons, halved
- 2 tbsp finely chopped parsley
- 4 anchovy fillets in oil
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