Schnitzel a la Holstein

German food is one regional food I do not have much experience tasting or cooking. D and I decided to take a plunge and go out to a well know German restaurant in the 'burgh (Pittsburgh) recommended by a friend. After studying the menu I decided on schnitzel a la holstein. I loved it and decided to re-create it at home.

Ingredients:
pork cutlets
flour
salt/pepper
eggs
bread crumbs
oil
capers
anchovies

Clean pork cutlets



pound out pork cutlets. Be careful not to tear the pork.



Grab three bowls to bread the pork. One with flour (add salt/pepper), one with a single beaten egg, and the third with the bread crumbs (add salt/pepper). Coat the pork first in the flour, then the egg, and finally the bread crumbs.



Lightly pan fry the pork. When the bread crumbs are nicely browned the pork is done. This is a basic schnitzel. Add a few drained capers.



Now to make the schnitzel a la holstein style. You will need to add a fried (over easy preferably) egg to each serving of the cutlets. Top with anchovies for the full effect (optional) I also added some fresh green onion.



I have learned some new things from this recipe. One, I like capers and anchovies. They are "condiments" I will keep in mind for future recipes. I liked pounding out the protein for breading and frying. This allowed the meat to cook faster and stay in the oil for less time. I think I will use this for chicken and other styles of breaded pork in the future. I will also not be afraid to top a dish with a fried egg. Bring on the breakfast food for dinner :)

Enjoy