| Level: | Intermediate |
| Total: | 2 hr |
| Prep: | 25 min |
| Inactive: | 1 hr |
| Cook: | 35 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 2 hr |
| Prep: | 25 min |
| Inactive: | 1 hr |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- Deselect All
- Four 1-inch thick boneless veal chops, butterflied
- Kosher salt
- 1 cup flour
- 6 eggs
- 2 cups breadcrumbs
- Peanut or other neutrally flavored oil
- 4 tablespoons (1/2 stick) unsalted butter
- Anchovy Caper Sauce, recipe follows
- 1/4 cup olive oil
- 2 anchovy fillets
- 2 cloves garlic, smashed
- 1 tablespoon capers, chopped
- 2 tablespoons unsalted butter
- 1 tablespoon fresh parsley leaves, chopped
Instructions
- Place the butterflied veal chops in between layers of plastic wrap and gently pound with the flat side of a meat mallet. Sprinkle the chops generously with salt.
- Set up a standard breading procedure: In 3 large dishes, set up one with the flour, one with 2 eggs beaten with 2 tablespoons water and one with the breadcrumbs.
- Dust each chop in the flour and shake off the excess. Dip each chop in the egg mixture and then run through the breadcrumbs. Place the breaded veal on a sheet tray and let them hang out in the fridge for at least 1 hour to allow the breading to set.
- Preheat the oven to 200 degrees F.
- Add enough oil to coat a large saute pan until it is a depth of 1/4-inch. Add 2 tablespoons butter and bring the pan to a medium heat. Working in batches, fry the veal chops until they are golden brown on both sides, about 6 minutes total. Drain each chop on paper towels and salt each one as they come out of the oil. After the second chop, change out the oil and butter and fry the 2 remaining chops. Reserve the cooked chops in the warm oven.
- Coat a nonstick saute pan lightly with oil and fry the remaining 4 eggs sunny side up. The whites should be cooked and the yolks should be warm and runny, cook for 4 to 5 minutes.
- Top each chop with a sunny side up egg and pour over some of the Anchovy Caper Sauce. Serve immediately.
- Wine Pairing Suggestion: Gruner Veltliner
- In a small saute pan, add the olive oil, anchovy filets and garlic. Set the pan over medium heat and allow the garlic to brown lightly and the anchovy fillets to melt. Once the garlic is golden, it has fulfilled its garlic destiny; remove it and discard. Add in the chopped capers. Melt in the butter and finish the sauce with the parsley as you are ready to plate.
Reviews
I don’t understand why anyone would waste an expensive veal chop on this kind of preparation. I’m sure you could use a pork chop and not notice the difference.
I used chicken breast instead of veal and I cooked the chicken, the egg and the sauce at the same time, which makes me feel like I’m a roak star too!
I’m surprised that I loved the anchovy so much after they are melted, it has such a special flavor. And everything is better with egg!
I made a blue cheese green salad as a side dish.
I’m surprised that I loved the anchovy so much after they are melted, it has such a special flavor. And everything is better with egg!
I made a blue cheese green salad as a side dish.
I saw thursdays show and tried this saterday night I am a ROCK STAR my boyfriend LOVED LOVED LOVED it. Thank you Ann Burrell I made it with pork and Red Cabbage with apples.The Germen potato salad was great.
I haven’t tried the recipe yet. So far I’ve just “tasted” the show with my eyes. My daughter married a Viennese from Austria; now I can make Schnitzel for him.
Ann savored the finished Schnitzel with the pan sauce and called it “sexy.” We should state the other sexy pleasure of this show; that is the Music!. Thanks for the disco beat that inspires any cook to create a masterpiece. Any information for us about who the musicians are?
These were pretty amazing! I cheated and used garlic bread crumbs for some extra flavor but I’m a huge garlic fan. At first I don’t think my oil was hot enough because they came out a little soggy, but once the oil was the right temp they came out perfectly! P.S. they are really good on a sandwhich if you have left overs the next day!
Made this for the first time today and it was FAN-TASTIC!! I had to use pork instead of veal but I followed the rest of the recipe exactly and I wish it had not been soooo good because it certainly is not good for you and now I am going to want to make it all the time.
I’m not going to give this a bad rating and one of my fundamental rules of cooking involves “Can you put and egg on it?” My question is why. This is a standard, and perfect, recipe for weiner schnitzel, and it doesn’t need anything more than a bit of lemon, parsley,and maybe German mustard on the side. The egg isn’t a bad idea, just not necessary. I even like this caper sauce, but not on this recipe. If you want to go to all this work, go for it. Your family will think you are a star if you just make the basic schnitzel, with fresh parsley and lemon. Put home made spaetzle and gravy on the side and you will rock. Now if you are talking a leftover schnitzel sandwich with a medium fried egg and caper mayo on a good kaiser roll? wow.
Ok, I made it with pork and it was terrific. I didn’t have the anchovies so I used anchovy paste (I find it more convenient. My husband who is retired navy, never got to Germany and he loved it also. Made the potato salad also and the guys on base tore it up the next day.
I have been vindicated! People thought I was a nut for suggesting putting an egg and capers on top of schnitzel. My Aunt Jerry always made it like this. She left off the anchovies because Uncle Charley didn’t like them. I decided I didn’t like them either because I loved Uncle charley. She usually served it with rotkohl. She was my dad’s aunt. Dad’s side of the family was German, not Austrian. I learned German first — and got rocks thrown at me and kids asked “Which side does your daddy fly for, Kraut?
The German potato salad was yummy. I don’t care if its German or Austrian….very good. If you are looking for a spin on potato salad this is the one. The apple cider vinegar makes all the difference.