Holstein Cutlet

For the Holstein cutlet, season the veal cutlet and fry it in half the butter over medium heat until pink. Keep warm.

Add the rest of the butter to the drippings and fry the bread in it on both sides.

Then fry the egg to form a fried egg and place on the schnitzel. Sprinkle with capers.

Place the salmon slice on the toasted bread and serve with the anchovy fillets and cornichons with the Holstein schnitzel.

Preparation Tip:

The Holstein schnitzel takes its name from Friedrich von Holstein (1837-1909), an influential official at the Prussian court - who never had time, not even to eat. He therefore always had the starter and main course served on one plate so that it was quicker.

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