Schnitzel à la Holstein

Octoberfest Menu continues…

Schnitzel à la Holstein – Baron Friedrich von Holstein (1837–1909), primary German diplomat after Otto von Bismarck, serving Kaiser Wilhelm II. The gourmet Holstein liked to have a variety of foods on one plate, and the original dish consisted of a veal cutlet topped by a fried egg, anchovy, capers, and parsley, and surrounded by small piles of caviar, crawfish tails, smoked salmon, mushrooms, and truffles. Contemporary versions tend to be pared down to the cutlet, egg, anchovies and capers. (from Wikipedia)
Oh my, I like the Baron’s original version! Caviar? Truffles?

Keep the veal warm while making the caper sauce and cooking the sunnyside up egg.
Caper Sauce: Deglaze pan with white wine, then add capers, parsley and a squeeze of lemon juice.

4 thoughts on “Schnitzel à la Holstein”

  1. I’m going to keep this in mind. I really like the look and sound of it. You always have great food here :)Will you adopt me?

  2. This look delicious and your egg is done to perfection!I agree…caviar, truffles…how royal can we get!

  3. Hi Maryann and Ronell – I had bought the veal, and was looking around for a recipe. I came upon this one, I liked the name! I was very happy with how it turned out, I’ll surely make it again.

  4. This schnitzel recipe looks divine! I think i’ve seen Panko Breadcrumbs at Henry’s. The crumb looks quite a bit larger..I’ll have to check it out.
    Thanks for the referral!

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