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Cooking With Chef Hermann: Veal Schnitzel ala Holstein

Veal Schnitzel ala Holstein


  • 6 oz. Veal scaloppini, pounded thin
  • 2 oz. Bread Crumbs
  • 1 large Egg, beaten
  • 1 oz. flour
  • I Egg, whole
  • 6 oz. Crisco, for frying
  • 4 Anchovies, whole
  • Lemon wedges for garnish


Heat Crisco in heavy fry pan

Salt and Pepper the veal scaloppini, dredge it in flour then beaten egg and press into bread crumbs on both sides.

Fry whole egg sunny side up and set aside.

When oil is hot, fry the scaloppini until done, flipping.  Pat with paper towel to remove excess oil.

Serve with Egg on top of the veal, arrange anchovies in square over the egg. Garnish with lemon wedges.