Speedy Schnitzel with cracking courgette fries

A la Holstein with capers, soft-boiled quails’ eggs, cornichons, anchovy and served with courgette fries and green herb dressing

Made from


  • 1 battered chicken steak
  • 2 quail’s eggs
  • 3 cornichons, chopped
  • 2 anchovies in oil
  • 1tbsp capers in brine (drained)
  • 2 courgette, sliced into batons
  • 50g cornflour, seasoned with salt and pepper
  • 2l rapeseed oil for deep-frying

For the dressing

  • 3tbsp parsley
  • 1tbsp basil
  • 1tbsp mint
  • 1tbsp coriander
  • 1 clove of garlic
  • 75ml olive oil
  • Salt and pepper to season


Soft boil the quail’s eggs for one minute and plunge into iced water. When cool, peel and halve.

Mix the dressing ingredients together and blitz well. Taste and season.

Cook the chicken as directed.

Heat the rapeseed oil to 185c.

Coat the courgette in the seasoned cornflour and deep-fry until crisp. Drain on kitchen paper.

Plate the chicken and top with the egg, cornichons, anchovy and capers and give a twist of pepper.

Serve with the courgette and the herb dressing.

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