Schnitzel auf Holsteiner Art

Ingredients

• 600 g veal schnitzels (4 pieces about 150 g each)
• Salt
• black pepper (freshly ground)
• 6 tbsp spelt whole‑grain flour
• 4 tbsp rapeseed oil
• 6 slices whole‑grain toast
• 2 sprigs parsley
• 4 eggs
• 8 anchovy fillets
• 8 small olive sardines
• 4 slices Smoked Salmon
• 2 tbsp capers

Instructions

1. 1.

   Wash the schnitzels, pat dry, season with salt and pepper, lightly pound and dredge in flour. Heat 2 tbsp rapeseed oil in a pan and brown each side for about 3 minutes. Toast the bread slices, remove any stems and cut into triangles. Remove the schnitzels from the pan and keep warm in the oven if needed. Heat the remaining oil in the pan and fry four sunny‑side up eggs.

2. 2.

   Arrange the toasted triangles with the fish varieties on top of each schnitzel. Plate the schnitzels on dishes, place a sunny‑side egg on each, garnish with various toast pieces, chopped parsley and capers.