Berlin-Style Fried Veal Cutlet (Schnitzel a la Holstein)

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.
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Course: Lunch, Main Course
Cuisine: Austria, German
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Author: My Hungry Traveler

Equipment

  • Large heavy skillet
  • 3 plates

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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. 

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