Veal Holstein

Richard Phillips serves tender tasty crisp-coated veal fillets with quail eggs, anchovies and capers in this flavour-packed main course
By Richard Phillips
Veal Holstein
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 25 minutes
  • Effort: easy


  • 4x150-180 g pieces loin or fillet veal
  • flour, for dusting
  • 1 egg, beaten with 50ml milk
  • seasoned breadcrumbs, for coating
  • 100-150 ml oil
  • 16 quail's eggs
  • 2 tbsp unsalted butter
  • 1 lemon, juice only
  • 1 tbsp chopped parsley
  • tsp baby capers, rinsed
  • 16 anchovy fillets, rinsed
  • wilted spinach, to serve


1. Working with one piece of veal at a time, place a veal slice between two large pieces of cling film. Using the flat side of a meat bat or rolling pin, pound the meat until 5mm thick, being careful not to make any tears in the meat. Repeat with the remaining pieces of veal.

2. Season the veal with salt and pepper. Dredge in the flour, shake off excess and dip into the beaten egg and milk mixture, allowing the excess to drip off. Coat in the breadcrumbs.

3. Heat the oil in a large frying pan until very hot. Place the veal pieces in the oil and cook about 2 minutes until golden brown. Flip over and cook until golden. Remove and keep warm. Remove the excess oil from the frying pan.

4. Heat the frying pan and crack in the quail eggs. Season with salt and pepper and cook gently until set. Remove from the pan.

5. In the same pan, brown the butter, squeeze in the lemon juice, add the parsley and capers and stir to combine.

6. To serve: place the veal on serving plates and place a cooked egg on top of each piece. Criss-cross the egg with 2 anchovies each. Pour over the sauce and serve with wilted spinach.

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