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Holstein Schnitzel

A crispy, golden cutlet topped with a fried egg, anchovies, and capers, this Holstein Schnitzel is a comforting dish that's easy to make at home.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Austrian, German
Calories: 450
Ingredients Method Notes

Ingredients
  

For the schnitzel
  • 4 pieces veal or pork cutlets (about 4–5 oz / 120–150 g each), pounded thin or use thin-cut chicken breasts or turkey
  • Salt and freshly ground black pepper to taste
  • 1/2 cup all-purpose flour (or gluten-free flour)
  • 2 large eggs (for breading)
  • 1 cup breadcrumbs or panko (or almond flour / crushed pork rinds for low-carb)
  • 1/4 cup grated Parmesan optional, for extra savory crust
  • 1/2 cup neutral oil for frying (vegetable, canola) or a mix with olive oil
For the topping
  • 4 large eggs for topping — one per schnitzel
  • 8 fillets anchovy fillets drained
  • 2 tbsp capers drained and rinsed
  • 2 tbsp chopped fresh parsley or chives for garnish
  • Lemon wedges for serving

Method
 

Preparation
  1. Lay each cutlet between two pieces of plastic wrap and gently pound with a meat mallet until about 1/4 inch (6 mm) thick. Season both sides with salt and pepper.
  2. Put flour in one shallow dish, beat 2 eggs in a second dish, and mix breadcrumbs + Parmesan (if using) in a third.
  3. Dredge a cutlet in flour (shake off excess), dip into the beaten egg, then press into breadcrumbs to coat evenly. Repeat for all cutlets.
Cooking
  1. In a large skillet, pour oil to reach about 1/8–1/4 inch depth. Heat over medium-high until shimmering and about 350–375°F (175–190°C). A breadcrumb should sizzle when dropped in.
  2. Carefully place cutlets in the hot oil (don’t crowd — do 2 at a time if needed). Fry 2–3 minutes per side until golden brown and crisp. Transfer to a paper-towel-lined plate.
  3. Place finished schnitzels on a baking sheet in a 200°F (95°C) oven to stay warm while you finish the rest.
  4. In a separate nonstick skillet, melt a little butter or oil over medium heat and fry 4 eggs sunny-side up (or to your preferred doneness) — about 2–3 minutes for runny yolks, longer if you like them set. Season with salt and pepper.
Assembly
  1. Place a fried egg on each schnitzel, top with 2 anchovy fillets and a few capers. Sprinkle chopped parsley or chives and serve with lemon wedges.
  2. Squeeze a little lemon over the top for brightness and enjoy.

Notes

Maintain oil temperature: Too hot = burned crust, too cool = oily schnitzel. Aim for steady medium-high heat. Don’t crowd the pan — you want space for even browning. For extra-crispy results, use panko breadcrumbs or double-dip (egg + breadcrumbs twice).