Schnitzel Holstein
Schnitzel Holstein Say it: SHNIT-suhl HOLE-shtine
Schnitzel Holstein is a classic Berlin dish that combines a crisp, golden veal cutlet with a fried egg, anchovies, and capers. Created in the late 19th century and named after the German diplomat Friedrich von Holstein, it is a beloved specialty of Berlin restaurants and homes. The tender veal is pounded thin, breaded, and pan-fried until perfectly crunchy, then topped with the rich egg and salty garnishes for a harmonious balance of textures and flavors. It is traditionally enjoyed as a hearty lunch or dinner, often with a glass of cold beer.
Schnitzel Holstein
Schnitzel Holstein
Pronounced SHNIT-suhl HOLE-shtine
- Serves
- 4
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg, fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Place each veal cutlet between two sheets of plastic wrap and pound with a meat mallet until about ¼ inch (6 mm) thick. Season both sides with salt and pepper.
Set up three shallow bowls. one with flour, one with beaten eggs, and one with breadcrumbs.
Dredge each cutlet first in flour, shaking off excess, then dip in egg, and finally coat thoroughly in breadcrumbs, pressing gently so the coating adheres.
Heat the oil in a large heavy skillet over medium-high heat until shimmering. Fry the schnitzels two at a time for 2–3 minutes per side until deep golden brown and crisp. Transfer to a paper-towel-lined plate and keep warm.
Wipe out the skillet and melt 1 tablespoon (15 g) butter over medium heat. Crack in two eggs and fry until the whites are set but yolks are still runny, about 2 minutes. Repeat with remaining eggs, adding more butter as needed.
Place each schnitzel on a warm plate. Top with a fried egg, two crossed anchovy fillets, and a scattering of capers.
Serve immediately with lemon wedges on the side so diners can squeeze fresh juice over the cutlet.
Regional variants
Some Berlin cooks serve the dish with a side of sautéed potatoes or a simple green salad. Modern versions occasionally replace veal with pork, though this is not considered traditional.
Cook's notes
- Use very fresh veal and pound it evenly so it cooks quickly and stays tender inside the crisp crust.
- For the best crust, make sure the oil is hot enough; a breadcrumb should sizzle vigorously when dropped in.
- Traditional versions sometimes include a few slices of smoked salmon or herring beside the egg; feel free to add them if desired.
Serve with
Boiled or sautéed potatoes, green salad, cold German beer or a crisp white wine
Make ahead and storage
The breaded cutlets can be prepared up to 30 minutes ahead and kept in the refrigerator. Fry just before serving for maximum crispness.
