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    Veal holstein

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    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.

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2


    • 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.

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