Viennese Schnitzel with Egg and Anchovies Recipe

Delicious Viennese Schnitzel topped with egg and anchovies served on a plate.

Schnitzel Holstein is a simple, tasty dish of breaded cutlets topped with a fried egg, capers, and sometimes anchovy fillets. This classic plate is rich and bright at the same time — you can read a traditional take on Holstein schnitzel to see how it is usually served.

Why make this recipe

This recipe is quick and satisfying. If you like the crisp crust of a German schnitzel, this Holstein version adds small salty bites from capers and anchovies to lift the flavor.

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Ingredients

  • Pork or veal cutlets: 4
  • Flour: 1⁄2 cup (60 g)
  • Egg: 1, beaten
  • Breadcrumbs: 1 cup (100 g)
  • Butter or oil: for frying
  • Fried eggs: 4
  • Capers: 2 tbsp
  • Anchovy fillets (optional): 2

Schnitzel Holstein

Directions

  1. Dredge cutlets in flour, then dip in the beaten egg, then press into breadcrumbs to coat.
  2. Heat butter or oil in a large skillet over medium-high heat. Fry the cutlets until golden and crisp, about 3–4 minutes per side depending on thickness.
  3. While the cutlets rest on a paper towel, fry 4 eggs sunny-side up or to your liking.
  4. Top each schnitzel with a fried egg, scatter capers on top, and place an anchovy fillet if you like strong, salty flavor.
  5. For a lighter crust, try the method used in the Viennese schnitzel, which uses very fine crumbs and quick frying.

Serving

Serve each schnitzel hot with boiled or roasted potatoes and a fresh green salad. Spoon a few capers and a little butter from the pan over the egg for extra flavor. A wedge of lemon on the side brightens the dish.

Storage

  • Cool any leftovers to room temperature within two hours.
  • Store in an airtight container in the fridge for up to 2 days.
  • Reheat gently in a low oven (about 300°F / 150°C) until warm, or crisp again in a skillet. Note: fried egg is best made fresh when serving.

Tips

  • Pound cutlets thin and even so they cook quickly and stay tender.
  • Use dry breadcrumbs for a crisp crust; fresh breadcrumbs make a softer crumb.
  • Fry in enough fat so the schnitzel sizzles but do not overcrowd the pan.
  • If you enjoy rich toppings, compare this to a Hunter’s schnitzel, which uses a mushroom sauce instead.
  • Pat meat dry before breading to help the coating stick.

Variations

  • Use chicken or turkey cutlets if you prefer.
  • Skip the egg and serve like a classic Viennese schnitzel with lemon and parsley.
  • Add a light caper-lemon butter sauce for an elegant finish.
  • Omit anchovies if you want a milder taste.

Schnitzel Holstein

FAQs

Q: Can I make schnitzel with frozen cutlets?
A: Thaw them fully and pat dry before breading. Cold, wet meat will not bread well.

Q: Can I bake instead of frying?
A: Yes. Brush cutlets with oil and bake at 425°F (220°C) until golden, about 10–12 minutes, flipping once.

Q: Are anchovies required?
A: No. Anchovies are optional and give a salty, umami boost. Capers alone work well.

Q: How do I get the egg yolk runny?
A: Fry eggs sunny-side up on medium heat until the white is set but the yolk is still soft, about 2–3 minutes.

Q: What sides go best with this dish?
A: Potatoes (boiled, mashed, or roasted) and a simple green salad are classic choices.

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