Schnitzel Holstein Recipe

Our free-range Pork Schnitzels, coated in homemade garlic sauce and crisp panko breadcrumbs, are on special offer this week. Give them a twist with a fried egg, anchovies and a lemon, caper and parsley sauce. A simple way to bring something a little different to your midweek supper.

Ingredients

Serves 2

2 Lidgates Pork Schnitzels
Vegetable oil, for shallow-frying
2 tbsp unsalted butter
2 medium eggs
2 heaped tbsp capers
2 lemons, halved
2 tbsp finely chopped parsley
4 anchovy fillets in oil

Method

1. Heat a wide frying pan over a medium heat and add vegetable oil to a depth of 1cm. Once shimmering, add the schnitzels and fry for 6–8 minutes, turning regularly, until golden and cooked through. Add the butter for the final couple of minutes and spoon it over the schnitzels to baste.
2. Transfer the schnitzels to a wire rack to rest. Carefully drain the excess fat from the pan, leaving around 1 tbsp. Return to a medium heat, crack in the eggs and fry gently for 3–5 minutes, until the whites are set. Place an egg on each schnitzel.
3. Turn up the heat and add the capers to the pan. Squeeze in the juice of half a lemon and cook for 1–2 minutes, stirring in the parsley just before taking the pan off the heat.
4. Place the schnitzels on serving plates and spoon over the capers and pan sauce. Arrange two anchovy fillets in a cross over each egg, season to taste and serve with a lemon half for squeezing.

To serve

Serve with chips or buttery new potatoes and a crisp green salad.

Recipe adapted from delicious. magazine.