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Ingredients
Schnitzel Toast with Egg
- Ingredients
- 4 Veal cutlets
- 6 Tbsps butter
- 6 slices Toast
- 4 eggs
- 4 Anchovy fillet
- 4 Sardine
- 4 slices Smoked salmon
- 2 Tbsps Caper
- salt
- freshly ground peppers
- 400 grams cooked potatoes (from the day before)
- 3 Tbsps clarified butter
- 1 sprig parsley
Rinse meat, pat dry and lightly pound flat. In a pan heat 3 tablespoon of butter and fry cutlets on each side for 4 minutes. Remove crust from bread and cut in half crosswise. Take drippings from the pan and keep warm in the oven at 50°C (approximately 125°F).
Peel potatoes and cut into slices. Heat clarified butter in a heavy pan and fry potatoes over medium heat. In clarified butter, toast the bread and remove from pan. Melt remaining butter in the pan and fry four eggs.
Spread four toast triangles with each type of fish. Place cutlets on plates, place a fried egg on each and sprinkle with capers. Add three different toast triangles on each plate. Cut parsley into fine strips and sprinkle over. Season potatoes with salt and pepper and serve.
(Percentage of daily recommendation)
| Calorie | 739 cal. | (35 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |