In Berlin, they make an “enhanced” version of the famous Austrian and German fried breaded veal cutlet called wienerschnitzel. Instead of schnitzel served with a lemon wedge, Schnitzel a la Holstein tops the traditional schnitzel with a fried egg, anchovy fillets and capers. Schnitzel can be made with pork or chicken pounded thin. If eggs and/or anchovies aren’t welcome in your household, leave them off and add lemon slices to serve the classic Wienerschnitzel.
Schnitzel a la Holstein – Fried Veal Cutlet with Egg, Anchovy, and Capers
Without the toppings, this is a great recipe for making traditional wiener schnitzel with pounded-thin veal, pork, or chicken cutlets and served with a lemon wedge. The a la Holstein contrasts these crisp-fried cutlets with creamy fried eggs, salty anchovies, and briney capers.Print Pin
- Large heavy skillet
- 3 plates
- 1 cup Flour
- 1 cup Plain bread crumbs, preferably fresh
- ½ cup Milk
- 6 large Eggs
- 4 Veal cutlets (approx. 3 oz each), pounded to ⅛-inch
- Kosher salt and freshly ground black pepper, to taste
- 8 tbsp Unsalted European butter
- 1 tbsp Parsely, finely chopped
- 1 tbsp Capers, chopped
- 8 Oil-packed anchovy filets
- 1 Lemon
- Make Schnitzels – Put flour and bread crumbs on separate plates. Whisk milk and 2 eggs together in a bowl. Season cutlets with salt and pepper on both sides and refrigerate for 30 minutes. Cook Schnitzels – Heat 2 tbsp butter in skillet over medium-high heat. Dredge 2 cutlets in flour, then egg mixture, then bread crumbs. Cook 2 cutlets at a time until golden brown, 4-5 minutes. Transfer to a plate and lightly cover. Add 2 more tbsp to pan, dredge cutlets and cook remaining two. If serving Classic wiener schnitzel without all the Holstein stuff, cut lemon into quarters and serve with schnitzels right away.
- Fry Eggs – Add 2 tbsp butter to the same skillet. Crack 4 eggs into the skillet and cook until whites are firm and yolks are runny. Place one egg on each cutlet and arrange 2 anchovies next to them. Assemble and Serve – Return skillet to heat and add 2 final tbsp of butter, swirling until brown and nutty, about 30 seconds. Scrape any bits off bottom of pan and stir in stir juice from 1 lemon, parsely, and capers. Pour over each and serve.
- Allowing breaded cutlets to chill in refrigerator for 30 minute helps the breading stick during cooking.
- Veal cutlets can be easily replaced with chicken cutlets or pork tenderloins pounded thin.
- Schnitzels can be refrigerated and reheated in the oven.
Calories: 655kcal | Carbohydrates: 47g | Protein: 44g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 203mg | Sodium: 848mg | Potassium: 780mg | Fiber: 2g | Sugar: 5g | Vitamin A: 759IU | Vitamin C: 2mg | Calcium: 170mg | Iron: 5mg