Place the meat on a cutting board and cover with a clean dish towel.

The meat needs to be beaten thinner, which helps tenderize it. If you have a meat mallet, use it, of course. If not, you can certainly get creative and use, for example, a rolling pin.

Once the meat is beaten thin (about 4 - 5 millimeters high), season it with salt and pepper on both sides.

Place a pan on the stove and turn on the stove. My stove was set to 10 out of 14.

Add oil to the pan. When the pan is hot, add the butter.

Now bread the meat. Put flour on one plate or in a container, beaten eggs on another, and breadcrumbs on a third. A good idea when breading is to always keep one hand dry so that only one hand touches the meat. First, dip the meat in the flour, then in the eggs, and finally in the breadcrumbs. Then place the meat directly onto the pan and repeat the process with the other schnitzel.

Let them fry on the pan for 2 - 3 minutes depending on their thickness. Then turn them over and give them another 2 - 3 minutes on the other side.

I've never learned whether it's correct to use herring or anchovies. But since I don't like herring, it's pretty easy to choose what we use at home.

Chop the anchovy fillets and capers.

Grate the horseradish and cut lemon wedges.

Place the whole lot on top of the cooked Wiener Schnitzel and serve immediately. I usually eat it with roasted potatoes and pea purée.