Veal holstein

This splendid dish is a variation of the classic wiener schnitzel and makes for a glamorous retro-feast for two. Serve with some buttery spinach.


  • 3 Eggs
  • 1 tbsp Milk
  • 1 tbsp Plain flour
  • 50g Fresh white breadcrumbs
  • 2 x 150g Veal escalopes
  • 3 tbsp Groundnut oil
  • 60g Unsalted butter
  • 2 tbsp Small capers, rinsed and dried
  • 2 tbsp Coarsely chopped flat-leaf parsley
  • 1-2 tbsp Lemon juice
  • 4 Anchovy fillets, drained, halved lengthways


  1. Warm two plates in a low preheated oven. Beat 1 egg with the milk in a shallow soup bowl; put the flour and breadcrumbs separately in two more bowls. With a rolling pin, gently even out the escalopes. Season them on one side; dip into the flour, then egg, and lastly the breadcrumbs.
  2. Heat 2 tbsp oil in a large frying pan over a medium heat; add the meat and fry for 2 minutes or until golden, then cook on the other side, adding half the butter. Pop into the oven on a rack to keep warm.
  3. In a clean frying pan, heat 1 tbsp oil, break in the remaining 2 eggs; cover and cook for about 45 seconds.
  4. Arrange the escalopes on the warm plates; slip the eggs on top. Melt the remaining butter in a clean frying pan over a medium heat. Briefly fry the capers and parsley until sizzling; add the lemon juice. Spoon this over the dish and scatter with anchovy slivers.
  • Preparation time: 15 minutes
  • Cooking time: 10 minutes
  • Total time: 25 minutes 25 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 3121.264kJ
Fat 55.0g
Saturated Fat 22.0g
Sugars 1.0g
Salt 2.7g

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5 stars

Average user rating Based on 4 ratings

This recipe was first published in Sun Nov 01 00:00:00 GMT 2009.