Schnitzel Holstein

Ingredients

• 4 pickled sardine fillets
• 2 oil sardines (canned, drained weight about 50 g)
• 80 g smoked salmon (2 slices)
• 4 slices toast bread
• 500 g veal schnitzel (from the shank, 4 pieces)
• white pepper
• 40 g clarified butter
• 4 eggs
• 15 g caviar (alternatively German caviar)
• 30 g small pickled cucumbers (1 small cucumber)
• 1 Organic lemon
• Salt
• 2 tbsp small capers (jar)

Instructions

1. 1.

   Rinse sardine fillets in a sieve and pat dry.

2. 2.

   Drain oil sardines, remove skin and split them lengthwise, removing any remaining bones. Halve salmon slices.

3. 3.

   Remove crust from toast bread and cut each slice diagonally.

4. 4.

   Wash veal schnitzel, pat dry, place between two sheets of cling film and flatten with a meat mallet or the back of a pot.

5. 5.

   Season schnitzels with pepper. Heat 10 g clarified butter in two pans and fry two schnitzels per pan for 2–3 minutes on each side. Remove, wrap in foil and set aside. Clean pans with kitchen paper.

6. 6.

   Heat 10 g clarified butter in a pan and toast bread slices until golden brown on both sides. Remove, place on kitchen paper and let cool slightly.

7. 7.

   For the fried eggs heat remaining clarified butter in the second pan, crack eggs and slide them into the hot fat side by side. Salt and fry for a few minutes until the whites set.

8. 8.

   Meanwhile top toasted bread pieces with salmon, sardines, oil sardines and caviar.

9. 9.

   Slice pickled cucumber into rounds. Rinse lemon hot, dry thoroughly and cut into 8 wedges.

10. 10.

    Remove schnitzels from foil, lightly salt them. Arrange on plates, place one fried egg on each, sprinkle with capers. Serve toasted bread pieces alongside. Garnish with cucumber slices and lemon wedges.