Alright u jitbags..u got me goin..he is 1 from my time in a German restaurant. back in 98..take 4 veal cutlets pounded thin & classically pound them...not 2 t hin or 2 thick..typical breading procedure...gently sautee evenly on both sides,careful not 2 overcook,,remove from pan & de-glaze w/pinot - grigio..add a little chic stock ,then fresh lemon juice...put the cutlets back in the pan & top w/ a sunny side up egg & 2 crisscrossed anchovies...German dish that Hitler loved (not glorifing) called "Veal Holstein"...will get back 2 u guys soon.
I had that in December 2018 when I was up for the holidays at a German place close to where I was staying. They called it "Schnitzel ala Holstein": fried breaded pork cutlet topped with sunny side up eggs, anchovies and capers with red cabbage and spätzle. It was good but between that, a beer, tax, and tip it was almost $50. Food was good although a little salty with the anchovies. Never had it before or since but I'd order it again!
