Have you ever tried Chicken Schnitzel Holstein? This mouthwatering dish combines crispy breaded chicken escalope with a sunny-side-up fried egg and a drizzle of tangy caper butter sauce. In just 30 minutes, you can whip up this German classic that's sure to impress friends and family.
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What Is Chicken Schnitzel Holstein?
Chicken Holstein, also known as Schnitzel à la Holstein is a close cousin of a world-renowned Wiener Schnitzel. Whilst traditional German Schnitzel is typically made with veal, Holstein is often made with thin pieces of breaded chicken (sometimes referred to as Schnitty), topped with a fried egg and deliciously savoury caper (and sometimes anchovy) sauce.
If you love this sauce combination, try our Lemon Caper Pasta With Brown Butter Sauce next time!
Where did Schnitzel Holstein come from? It is believed to have originated at Borschardt restaurant in Berlin during the late 1800s. It was named after Friedrich von Holstein, a German diplomat under Otto von Bismarck.
Ingredients and Substitutes
- chicken breasts: skinless and boneless chicken breasts are butterflied and pounded into very thin escalopes. The recipe can also be made with veal or pork, but ensure to cook the schnitzels a little longer.
- coating: you will need white flour, beaten egg and breadcrumbs.
- butter and neutral oil for frying. We used unsalted butter and vegetable oil, but you may use other odourless oil like rapeseed (canola) oil. Avoid strong-tasting oils like extra-virgin olive oil.
- eggs: for topping chicken schnitzels.
You will also need more butter, capers, parsley and salt for the sauce.
Variations
- Make your Holstein Schnitzel with thinly pounded pork loin of veal cutlets instead, but increase the cooking time by 1-2 minutes.
- You can cook the chicken schnitzel in oil only. Just pour enough oil to cover the base of the pan, and skip the butter.
- Substitute half of the capers with finely chopped anchovy fillets!
- Serve Chicken Holstein with lemon wedges. Lemon juice squeezed all over the dish will make it super zingy and fresh!
Step-By-Step Method
Step 1: Coat & Cook The Chicken Breasts
Butterfly chicken breasts and place them between two large sheets of cling film (plastic wrap) or inside a large zip lock bag.
Pound them lightly with a meat tenderiser or a rolling pin to make large thin (about 0.7 cm thick) chicken pieces. Season with sea salt and black pepper.
In three separate shallow bowls, place the flour, beaten egg and bread crumbs.
Cover the chicken pieces in flour, then pass them through the egg and finally coat well with breadcrumbs.
Heat oil and butter in a large frying pan (or two). Add the chicken and cook for 3-4 minutes on each side over medium heat, until golden brown, crispy and cooked through.
TIP: If your chicken is cooked before you make the sauce and fry the eggs, keep the chicken in a warm oven, until you're ready to serve.
Step 2: Fry the Eggs
In the meantime, fry the eggs in a separate frying pan, making sure to keep the yolks soft.
Step 3: Make Holstein Sauce
At the same time, in a small saucepan, melt the butter and leave it to brown for a couple of minutes. Add a couple of tablespoons capers, salt and parsley, and heat for a further 30 seconds.
Serve each Chicken Schnitzel with a fried egg on top, all drizzled with the caper butter sauce.
What To Serve With Chicken Holstein?
We think that this German Classic goes equally well with white rice, couscous and mashed potatoes! As for some vegetable sides, we recommend serving Chicken Schnitzel Holstein with:
- Lemon and Garlic Tenderstem Broccoli
- Sauteed Spring Greens With Lemon & Thyme
- Courgette Ribbon Salad
More Chicken Bread Recipes To Try
Chicken Schnitzel Holstein (Chicken With Fried Egg & Capers)
Ingredients
- 2 chicken breasts skinless
- 3 tablespoon white flour
- 1 large egg lightly beated
- 40 g (⅓ cups) dried breadcrumbs
- 1 tablespoon butter
- 1 tablespoon neutral oil
- 2 eggs
For The Holstein Sauce
- 30 g (3 tablespoon) butter
- 2 tablespoon capers
- 1 tablespoon parsley finely chopped
- ¼ teaspoon salt
Instructions
- Butterfly chicken breasts and place them between two large sheets of cling film (plastic wrap) or inside a large zip lock bag. Pound them lightly with a meat tenderiser or a rolling pin to make large thin (about 0.7 cm thick) chicken pieces. Season with salt and pepper.
- In three separate shallow bowls, place the flour, beaten egg and breadcrumbs.
- Cover the chicken pieces in flour, then pass them through the egg and finally coat well with breadcrumbs.
- Heat oil and butter in a large frying pan (or two). Add the chicken and cook for 3-4 minutes on each side, until golden brown, crispy and cooked through.
- In the meantime, fry the eggs in a separate frying pan, making sure to keep the yolks soft.
- At the same time, in a small saucepan, melt the butter and leave it to brown for a couple of minutes. Add the capers, salt and parsley, and heat for a further 30 seconds.
- Serve each Chicken Schnitzel with a fried egg on top, all drizzled with the caper butter sauce.
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