Chicken schnitzel Holstein

Chicken schnitzel Holstein is a popular German dish that typically consists of a breaded schnitzel cutlet served with a fried egg on top. The dish is named after the Holstein region of Germany and is a classic example of German comfort food.

• serves

  4

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

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Ingredients

• 4 chicken breast fillets
• salt and black pepper
• 1½ cups plain flour
• 1½ cups fine breadcrumbs
• ¼ cup milk
• 6 eggs
• 2 tsp Worcestershire sauce
• 1 cup (250 ml) vegetable oil
• 50 g butter
• 1 tbsp baby capers
• 1 lemon, juiced
• 1 tbsp finely shredded flat-leaf parsley
• 8 anchovy fillets
• salad greens, to serve

Instructions

1. Cut the chicken breasts in half horizontally but leave a "hinge" connected on one side. Place each chicken breast between two pieces of baking paper and pound to around 1 cm thickness. Season the chicken well with salt.
2. Make a crumbing station with separate medium mixing bowls for the flour, eggs and the breadcrumbs. Season the bowl with the flour well with salt and pepper, beat the eggs with the milk and Worcestershire sauce. Dip the chicken in flour, egg, then breadcrumbs, pressing the breadcrumbs onto the schnitzel.
3. Heat the vegetable oil in a large frying pan to about 170˚C. Fry 1 schnitzel for 5 minutes, or until golden brown and cooked through. Repeat for the remaining schnitzels.
4. Tip the oil out of the frying pan (you can save it for another purpose) and melt half the butter. Fry the eggs on one side until set but the yolks are still runny. Remove from the pan and add the remaining butter. Cook until hazelnut brown, then add the capers, lemon juice and parsley.
5. Place an egg on top of each schnitzel, add a cross of anchovy fillets, and spoon over the caper brown butter. Serve with salad greens.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Dinner In 20 Minutes

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