Schnitzel nach Holsteiner Art

4 steaks of veal fillet, about 125 g (4 ½ oz) each 100 g (3 ½ oz) butter rapeseed oil for frying 3-4 slices white bread, crusts removed 4 medium free-range eggs 2 slices smoked salmon, halved 4 anchovy fillets, rinsed and dried 4 sardines or sprats in oil, patted dry 2 tablespoons carpers, drained, or 3 gherkins, chopped chopped fresh parsley sea salt and freshly ground black pepper If the veal fillets are thick, place them between 2 sheets of baking parchment and beat with a rolling pin to flatten. Have a warm oven at the ready. Fry the veal in two batches. ... >> more