Buffalo Holstein Schinitzel
My modern take on a Holstein schnitzel - all grown-up and sophisticated.
Time to make 20 minutes
4 pickled white anchovy fillets
12 caperberries, rinsed, halved
1 cup fresh flat-leaf parsley leaves, chopped
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
4 x 150g buffalo veal fillets
¼ cup plain flour
1 cup (70g) fresh fine breadcrumbs
1/3 cup (25g) grated pecorino cheese
2 1/2 tablespoons sunflower oil
Combine chopped anchovies, caperberries, parsley, lemon juice and oil in a bowl. Reserve.
Gently flatten meat with a meat mallet. Spread flour on a plate and combine with sea salt, freshly ground black pepper. Combine breadcrumbs and pecorino in a large bowl. Lightly beat 2 eggs in another large bowl. Dip the meat into the seasoned flour and then into the egg mixture and then the breadcrumb mixture.
Heat 2 tablespoons of the oil in a large frying pan over medium high heat. Add the butter and the crumbed meat. Cook the schnitzels for 2-3 minutes on each side or until golden brown and crisp. Transfer to 4 serving plate. Clean the pan with paper towel and reheat. Add extra oil and fry the remaining eggs until the white is set, but yolk runny. Place eggs on top of schnitzels and spoon over the caperberry and parsley salsa.
If cooking for the kids you can leave out the anchovies and capers from the salsa. Replace with some chopped cherry tomatoes.
Use veal or chicken breast fillets for the schnitzels instead of buffalo.
Take care not to have the heat too high when cooking the schnitzels so that they cook through nicely without burning.