Beef Schnitzel à la Holstein & Braised Green Beans

Recipe

Butter (6 tbsp.)

2 large shallots, chopped

Salt and pepper

Green beans (1 lb.), trimmed

Chicken stock (1 cup)

Beef top round slices (4 slices, 1 1/4 lbs. total), pounded to about 1/4 inch thick

Flour (1 cup)

Ground sage (1 tsp.)

Large organic eggs (7)

Dijon mustard (2 tbsp.)

Fine dry breadcrumbs (1 ½ cups)

Freshly grated nutmeg (about 1/4 tsp.)

Canola or other neutral-flavored oil (¼ cup)

Lemon (1), halved

Drained capers (4 rounded tbsp.)

Anchovy fillets (8), drained

Instructions

Step 1
Preheat the oven to 200°. In a large skillet with a lid, melt 3 tbsp. of butter over medium heat. Add the shallots, cook until softened, about 3 to 4 minutes, and season with salt and pepper. Add green beans and toss in the skillet for about a minute or 2, then pour in the chicken stock. Cover and cook until the beans are soft, for 12 to 15 minutes.

Step 2
Season the beef and set up a breading station: Put the flour and sage in a shallow dish and season it. In another dish, beat 3 eggs and the mustard. In a third dish, season the breadcrumbs with salt, pepper, and nutmeg. Coat the steak in the flour mixture, then the egg mixture, and finally the breadcrumb mixture, pressing to make it stick.

Step 3
In a large skillet, heat 2 tbsp. of oil and 1 tbsp. of butter over medium-high heat. Add 2 cutlets and cook until they are browned and crispy, about 4 minutes per side. Place them on a wire rack set inside a baking sheet and keep them warm in the oven. Repeat the process with the remaining cutlets. Wipe the skillet, add the remaining 1 tbsp. of butter, and melt it over medium-low heat. Crack in the remaining 4 eggs and cook until the whites are just set, around 3 minutes. Flip the eggs and cook until over easy, about 1 more minute.

Step 4
To serve, distribute the cutlets among plates. Squeeze the halved lemon over them. Top each cutlet with capers, an over-easy egg, and 2 anchovy fillets, crossed to make an X. Serve the green beans on the side.