Schnitzel Holstein is a delicious twist on the classic Schnitzel. It’s topped with a fried egg, anchovies, capers, and lemon parsley brown butter, giving it a savory, tangy kick. It’s perfect if you love bold flavors!
What is Schnitzel Holstein
Schnitzel Holstein is a traditional German dish featuring a breaded and fried veal or pork cutlet, topped with a sunny-side-up egg, anchovy fillets, and capers, all complemented by a buttery caper sauce. This unique take on Schnitzel is believed to have originated in northern Germany and is named after Friedrich von Holstein, a German diplomat from the 19th century. The combination of the savory Schnitzel with the rich egg and tangy toppings gives this dish its distinctive and flavorful character.
I was actually unsure about these flavor combinations, but just after the first bite, I absolutely fell in love with this dish, and I would really recommend you try it!
Ingredients
For the Schnitzel you will need:
- Meat: pork chops or chicken breast or veal top round
- For the breading: flour, eggs, and fine breadcrumbs (you could also use Panko although it’s not traditional)
- For cooking the Schnitzel: the best is clarified butter – a type of butter suitable for frying, you can buy it at the store or easily make homemade clarified butter. Schnitzel cooked in clarified butter really tastes best. If you don’t have clarified butter, just use any type of vegetable oil suitable for frying.
For the Schnitzel Holstein topping you will need:
- eggs for sunny-side-up eggs
- anchovies – I promise it won’t taste weird!
- for the sauce: butter, capers, parsley, and lemon juice
How to make it step-by-step
Cook the Schnitzel
Prepare the cutlets: Place a thick plastic bag over pork chops and pound them with a meat mallet to a thickness of about 1/4 inch (6mm). Pound the meat gently and make sure not to make holes. I like to use the ridged side of the meat mallet to tenderize the meat but I’m being careful. You can also use the flat side, which won’t make any holes.
Season the cutlets on both sides with salt and pepper.
Prepare two shallow bowls or plates – add flour to one plate and the breadcrumbs to the other. Prepare one deeper plate for the eggs – beat the eggs with a fork.
Bread the Schnitzel: dredge one cutlet in flour on both sides and shake off excess flour. Dip in the beaten egg then coat in breadcrumbs (don’t press the breadcrumbs into the cutlet).
Place on a clean tray and repeat with the remaining cutlets.
Fry the cutlets: heat clarified butter or frying oil in a large frying pan over medium heat – at least 3/4 of the thickness of the Schnitzel. When the oil is hot (you can throw a pinch of breadcrumbs into the oil – if they’re foaming intensely, the oil is ready) – place one or two Schnitzel in the pan (depending on how big is your pan) and cook on both sides until golden brown and cooked through in the middle.
Transfer to a plate or a wire rack and repeat with the remaining cutlets.
Prepare the Schnitzel Holstein toppings
While the Schnitzel is cooking, cook sunny-side-up eggs.
Rinse the capers and chop them into smaller pieces.
Make the sauce: You can use the same pan you’ve used to cook Schnitzel. Wipe off excess fat. Melt the butter and cook over low heat for 1-2 minutes until golden brown in color and smells nutty. Take off the heat and immediately stir in lemon juice. Add capers and chopped parsley. Season to taste with salt and pepper.
Serve: Place the Schnitzel on a plate, top with a sunny-side-up egg and two anchovy fillets arranged in a criss-cross pattern, then spoon over the butter caper sauce.
Repeat with the remaining ingredients.
Enjoy!
More Schnitzel recipes for you to try
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Schnitzel Holstein
składniki
for the Schnitzel:
- 4 boneless pork chops
- 1/3 cup (40g) flour
- 2 eggs
- 1 cup (120g) fine breadcrumbs
- salt and pepper to taste
- clarified butter or oil for frying
toppings:
- 4 eggs
- 8 anchovy fillets
- 4 tablespoons butter
- 2 tablespoons capers
- 2 tablespoons chopped parsley
- 1-2 teaspoons lemon juice
- salt and pepper to taste
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wykonanie
Cook the Schnitzel:
- Place a thick plastic bag over pork chops and pound them with a meat mallet to a thickness of about 1/4 inch (6mm). Pound the meat gently and make sure not to make holes. I like to use the ridged side of the meat mallet to tenderize the meat but I’m being careful. You can also use the flat side, which won’t make any holes.
- Season the cutlets on both sides with salt and pepper.
- Prepare two shallow bowls or plates – add flour to one plate and the breadcrumbs to the other. Prepare one deeper plate for the eggs – beat the eggs with a fork.
- Bread the Schnitzel: dredge one cutlet in flour on both sides, shake off excess flour. Dip in the beaten egg then coat in breadcrumbs (don’t press the breadcrumbs into the cutlet). Place on a clean tray and repeat with the remaining cutlets.
- Fry the cutlets: heat clarified butter or frying oil in a large frying pan over medium heat – at least 3/4 of the thickness of the Schnitzel. When the oil is hot (you can throw a pinch of breadcrumbs into the oil – if they’re foaming intensely, the oil is ready) – place one or two Schnitzel in the pan (depending on how big is your pan) and cook on both sides until golden brown and cooked through in the middle.
- Transfer to a plate or a wire rack and repeat with the remaining cutlets.
Prepare the remaining ingredients:
- While the Schnitzel is cooking, cook sunny-side-up eggs.
- Rinse the capers and chop into smaller pieces.
- Make the sauce: You can use the same pan you’ve used to cook Schnitzel. Wipe off excess fat. Melt the butter and cook over low heat for 1-2 minutes until golden brown in color and smells nutty. Take off the heat and immediately stir in lemon juice. Add capers and chopped parsley. Season to taste with salt and pepper.
Serve:
- Place the Schnitzel on a plate, top with a sunny-side-up egg and two anchovy fillets arranged in a criss-cross pattern, then spoon over the butter caper sauce.
- Repeat with the remaining ingredients.
- Enjoy!
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