German Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Schnitzel Holstein (with Fried Egg and Anchovies)
A breaded veal or pork schnitzel crowned with a fried egg, capers, and anchovies, an elegant classic from Berlin's restaurant tradition.
Contains common allergens
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Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
6 steps- 1
Season cutlets with salt and pepper, then dredge in flour, dip in beaten egg, and coat in breadcrumbs.
- 2
Melt 3 tbsp butter in a large skillet and fry cutlets 3 minutes per side until golden; transfer to plates.
- 3
In the same pan, melt remaining butter and fry the 4 eggs sunny-side up.
- 4
Place a fried egg on top of each schnitzel.
- 5
Arrange 2 anchovy fillets in a cross over each egg and scatter capers on top.
- 6
Garnish with parsley and lemon wedges before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
58/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving405
Calories
16 g
Protein
34 g
Carbs
23 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Schnitzel Holstein is said to have been created in Berlin in the late 1800s for a diplomat named von Hardenberg-Holstein, who wanted a schnitzel he could eat one-handed with just a fork. The fried egg on top let him cut everything into bite-sized pieces without a knife, and the anchovies and capers arranged over the egg became the dish's signature garnish.
Listahan note
This version keeps the classic cross of anchovies over the fried egg rather than chopping them in, since the visual is part of what makes Schnitzel Holstein recognizable, and fries the eggs sunny-side up so the yolk stays runny to mix into the meat when cut.
Technique cues
- Fry the schnitzel first and hold it warm on a rack, then use the same pan and fresh butter for the eggs so nothing sits waiting once the yolks are ready.
- Fry the eggs sunny-side up over medium-low heat so the whites set fully before the yolks firm up too much; a too-hot pan gives crispy edges and an overcooked yolk.
- Pat the anchovy fillets dry before arranging them, since excess oil from the tin can make them slide around on the egg.
Kitchen flow
- Parallel prep
- Fry all four schnitzels first and hold them on a rack in a low oven while the eggs fry in quick succession in the same pan.
- Make-ahead
- This dish is best assembled just before serving; prep the breading and garnishes ahead but fry everything to order.
- Leftover move
- Leftover plain schnitzel without the egg reheats well in a dry skillet; fry a fresh egg to top it rather than reheating a cooked one.
- Cleanup rhythm
- Fry in stages using the same pan and fresh butter each round, wiping out crumbs between the schnitzel and egg stages.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Veal or pork cutlets
Main protein
Purpose: A thin, quick-frying cutlet is the base the egg and garnish sit on.
Handling: Pound to an even thickness for quick, even frying.
Adaptation: Pork is the more accessible substitute for veal and fries just as well.
Breadcrumbs
Crust
Purpose: Gives the schnitzel its crisp base beneath the soft egg.
Handling: Press on firmly after the egg wash so the coating holds through frying.
Adaptation: Panko breadcrumbs give extra crunch that holds up under the egg.
Eggs for frying
Signature topping
Purpose: The fried egg is what makes this dish Holstein rather than a plain schnitzel.
Handling: Fry sunny-side up over medium-low heat so the yolk stays soft.
Adaptation: A slightly firmer yolk works if preferred, but a runny yolk is traditional.
Anchovy fillets
Salty garnish
Purpose: The classic cross-pattern garnish gives the dish its briny signature note.
Handling: Pat dry before arranging so they sit neatly on the egg.
Adaptation: Capers alone can stand in if anchovies aren't available, though the dish loses some of its identity.
Capers
Briny accent
Purpose: Adds a small pop of acidity and salt that balances the rich egg and fried crust.
Handling: Scatter over the anchovies just before serving.
Adaptation: Chopped cornichons give a similar tang if capers aren't on hand.
Lemon
Brightness
Purpose: A squeeze of lemon cuts through the richness of the fried egg and butter.
Handling: Cut into wedges and serve on the side so each diner adds their own amount.
Adaptation: A light vinegar splash can substitute in a pinch.
Technique notes
- The cross of anchovies over the egg is the dish's signature; keep it neat since the presentation is part of the identity of Schnitzel Holstein.
- Use fresh butter for frying the eggs rather than reusing the schnitzel's frying oil, so the eggs don't pick up breadcrumb flavor.
- Serve immediately once the eggs are plated; the yolk is meant to run into the schnitzel when cut, and that only works while everything is still hot.
Ingredient swaps
- Gluten-free direction
- Use gluten-free breadcrumbs and flour for the dredge; the rest of the dish has no other wheat-based ingredients.
- Fish-free direction
- Omit the anchovies and increase the capers slightly for briny flavor; the dish will taste milder but the egg and schnitzel combination still works.
Serve alongside
- Parsley potatoes
- Simple cucumber salad
- Sauteed spinach
- Mixed green salad
- Dry Riesling
- German Pilsner
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Best eaten fresh; the fried egg does not reheat well.
- If you have leftover plain schnitzel, refrigerate up to 2 days and reheat in a dry skillet or oven, frying a fresh egg to top it.
- Freezing is not recommended for this dish.
Equipment
- Meat mallet
- Two skillets, or one used in stages, for the schnitzel and eggs
- Fish spatula for flipping the eggs cleanly
- Wire rack for holding fried cutlets warm
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