HECO

The Swiss way
to cook cutlets

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This dish was prepared by Freddy Halmes, of the Swiss Haus, on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Swiss Haus Holstein Schnitzel

4 veal or pork cutlets (4 ounces each)
Salt and pepper, to taste
6 eggs
Flour for dredging
Bread crumbs for coating
Melted butter for frying
8 anchovy fillets
4 teaspoons capers

Flatten cutlets to 3/8-inch thickness; season with salt and pepper.

Beat 2 eggs. Lightly dredge cutlets in flour, dip into eggs and coat with bread crumbs.

Fry cutlets in melted butter until golden brown on both sides; drain.

In another skillet, fry remaining 4 eggs, sunny side up.

Serve each cutlet topped with a fried egg, 2 anchovy fillets and 1 teaspoon capers. Serves 4.

Nutritional information unavailable.

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