Schnitzel Holstein

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Schnitzel Holstein with fried eggs (here as a variant of the original recipe, e.g. with spaetzle as a side dish)

Under Schnitzel Holstein , also à la Holstein , meant a veal cutlets with a garnish of fried eggs , smoked salmon , sardines , capers , anchovies and toasted white bread . Fried potatoes , beetroot and pickled cucumbers are common side dishes .

preparation

For preparation, floured veal schnitzel is fried in butter, topped with a fried egg and sprinkled with capers. For this purpose, croutons (roasted in the form of small slices of white bread), covered with the smoked salmon, sardine and anchovy oil passed.

There are variations of the Court with caviar and green beans as a side dish known.

Origin of name

There is a legend circulating about Privy Councilor Fritz von Holstein (1837–1909), who had a reputation for being in a hurry and therefore always ordered “Appetizer and my schnitzel, quick, quick” in his local Berlin pub, Borchardt , which is why he Cook prepared everything together. However, this is a made-up legend. Veal schnitzel à la Holstein or Holstein-style schnitzel appeared in German cookbooks at the end of the 19th century; they were breaded and topped with a fried egg, other side dishes vary. The name has nothing to do with the privy councilor, but refers to the Holstein region , analogous to similar carving names such as "Rhenish type".

See also

literature

  • Petra Foede: How Bismarck got hold of the herring. Culinary legends. Kein & Aber, Zurich 2009, ISBN 978-3-03-695268-0 , pp. 194–197.
  • Schnitzel Holstein , In: Barbara Otzen, GDR cookbook , Komet Verlag, Cologne 2010, p. 112, ISBN 9783898365161
  • Richard Hering , Walter Bickel (Hrsg.): Herings Lexicon of the kitchen . 18th revised edition. Specialized book publisher Dr. Pfanneberg, & Co., Giessen 1978, ISBN 3-8057-0218-3 , p. 421