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

1. If the veal fillets are thick, place them between 2 sheets of baking parchment and beat with a rolling pin to flatten.
2. Have a warm oven at the ready. Fry the veal in two batches. Heat a quarter of the butter with a little oil until it stops foaming then quickly add 2 fillets. Fry for about 2 minutes on each side until lightly browned and just tender. Season in the pan then remove and keep warm. Repeat with another quarter of butter, a trickle of oil and the last 2 fillets.
3. Cut the bread into triangles. Melt the remaining butter with another spoon of oil and when it is hot fry the bread triangles quickly on each side until browned and crisp. Drain on paper towels.
4. Wipe out the pan if it needs it and heat about a tablespoon of oil, then fry the eggs two at a time, sunny side up. Season and drain.
5. Now you can put the dish together on four large warmed plates. Top four of the fried croutes with a half slice of smoked salmon, four with an anchovy curled to fit and four with a sardine or sprat, cut in half. Sprinkle them with parsley and grind over some pepper.
6. Place the croutes on the edge of the plates with the veal in the centre. Slide an egg on each veal fillet, scatter with the capers or gherkins.

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