Swiss Haus Holstein Schnitzel

Demonstrated by: Chef Freddy Halmes.
Featured in The Swiss Haus Restaurant on November 2, 2003.



Swiss Haus Holstein Schnitzel

  • 4 (4 oz each) veal or pork cutlets
  • Salt and pepper to taste
  • 6 eggs
  • Flour for dredging
  • Breadcrumbs for coating
  • Melted butter for frying
  • 8 anchovy fillets
  • 4 teaspoons capers


  1. Flatten cutlets to 3/8-inch thickness; season with salt and pepper.
  2. In a shallow dish, beat 2 of the eggs.
  3. Lightly dredge cutlets in flour, dip into beaten eggs, and coat with breadcrumbs.
  4. In a large skillet, add the melted butter and fry cutlets until golden brown on both sides; drain.
  5. In another skillet, fry the remaining 4 eggs, sunny side up.
  6. For each serving, place one cutlet on a plate, top with one fried egg, 2 anchovy fillets, and 1 teaspoon of capers.

Makes 4 servings.


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