Holstein Schnitzel
You'll be extra happy with this dish if
you do as Luchow patrons do and sip a
fine Moselle wine with the Schnitzel.
Piesporter Goldtropfchen Auslese, from
the Kesselstatt domain in Germay, is
recommended by our competent guardians
of the wine list on Fourteenth Street.

 

4 (6 OUNCE) VEAL CUTLETS or Pork Basic Schnitzel Preparation 4 EGGS 6 TABLESPOONS BUTTER 8 OR 12 ANCHOVY FILLETS 8 THIN SLICES PICKLED BEET 4 OR 8 SLICES DILL OR SOUR PICKLE

Basic Schnitzel Preparation

Cook Schnitzels till done.

Place on serving platter or plates.

Fry remaining eggs in butter till done how you like them

Top with fried egg, and anchovie filets, sliced beet and pickles