Mike Sigler’s Schnitzel à la Holstein
For 23 years this hearty European classic was a favorite at Sigler’s Rotisserie and Seafood in Bluffton. Crisp breaded cutlets are topped with sunny-side-up eggs and anchovies, then finished with capers, parsley and a lemony pan sauce. Make it with veal, pork, chicken or turkey, and serve it as Mike did with mashed potatoes and vegetables, or pair it with spaetzle, noodles or braised red cabbage.
Ingredients
- 4 3-ounce veal, pork, chicken or turkey cutlets
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 1 cup plain breadcrumbs
- Clarified butter or neutral oil for frying
- Juice of 1 lemon
- Capers to taste
- Chopped fresh parsley to taste
- 2 large eggs
- Anchovy fillets to taste
- 1/2 lemon for serving
Instructions
- Place the cutlets between sheets of plastic wrap or parchment paper, and gently pound to an even thickness.
- Place the flour, beaten eggs and breadcrumbs in three separate shallow dishes. Dredge each cutlet in flour, shaking off the excess, then dip in egg and coat evenly with breadcrumbs.
- Heat a generous layer of clarified butter or oil in a large skillet over medium-high heat. Working in batches if necessary, fry the cutlets until crisp and golden brown on both sides and cooked through. Transfer to a plate and keep warm.
- Carefully drain the excess fat from the skillet. Add the lemon juice and capers, scraping up the flavorful browned bits from the bottom of the pan. Stir in the parsley, and spoon the sauce over the schnitzel.
- In a separate skillet, fry the remaining two eggs sunny-side up. Place one egg over each serving of schnitzel, and arrange the anchovy fillets on top.
- Finish with additional capers and parsley, and serve with lemon for squeezing.
Tried this recipe?Let us know how it was!