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Wiener Schnitzel Holstein inspired by Locke-Ober
Inspired by Locke-Ober

Wiener Schnitzel Holstein

Main Course
This classic Viennese dish features a tender veal cutlet pounded thin, breaded, and fried to golden perfection. The Holstein variation elevates it with the addition of a sunny-side-up egg, briny capers, and anchovies, creating a sophisticated main course that balances rich, salty, and tangy flavors.
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Servings 4

Ingredients

  • 4 piece(s) Veal cutlets (4-6 oz each, pounded to 1/4-inch thickness)
  • 1/2 cup All-purpose flour (For dredging)
  • 2 large Eggs (Beaten with 2 tablespoons water)
  • 1 1/2 cups Breadcrumbs (Plain, unseasoned)
  • 1 cup Vegetable oil (For frying)
  • 4 tbsp Unsalted butter (Divided)
  • 4 large Eggs (For topping)
  • 2 tbsp Capers (Drained)
  • 8 whole Anchovy fillets (Oil-packed, drained)
  • 2 tbsp Fresh parsley (Chopped)
  • 1 whole Lemon (Cut into wedges)
  • 1 to taste Kosher salt
  • 1 to taste Freshly ground black pepper

Tools You'll Need

  • Meat mallet
  • Large skillet
  • Non-stick skillet for eggs
  • Sheet pan
  • Paper towels
  • Three shallow dishes for breading station

Chef's Tip

For the perfect, even thickness on your veal cutlets, place them between two sheets of plastic wrap before pounding. This prevents tearing and creates a smooth surface for the breading to adhere to properly.

Instructions

  1. Prepare cutlets: Season veal cutlets on both sides with salt and pepper.
  2. Set up breading station: Place flour in one shallow dish, beaten eggs in another, and breadcrumbs in a third.
  3. Dredge each cutlet in flour, shaking off excess. Dip in beaten eggs, then coat thoroughly with breadcrumbs, pressing gently to adhere.
  4. Place breaded cutlets on a sheet pan and refrigerate for 10 minutes to set the coating.
  5. Heat oil and 2 tablespoons butter in a large skillet over medium-high heat until shimmering but not smoking.
  6. Cook veal: Fry cutlets until golden brown and crisp, about 2-3 minutes per side. Work in batches if necessary to avoid crowding the pan.
  7. Transfer to a paper towel-lined plate and keep warm. Season with a pinch of salt while hot.
  8. Cook eggs: In a separate non-stick skillet, melt remaining 2 tablespoons butter over medium heat.
  9. Crack eggs into the skillet and cook until whites are set but yolks are still runny, about 3-4 minutes for sunny-side up.
  10. Season eggs with salt and pepper.

Plating

Place one schnitzel on each warmed plate. Top each with a sunny-side-up egg. Arrange two anchovy fillets in a crisscross pattern over each egg. Sprinkle capers around the plate and garnish with chopped parsley. Serve with lemon wedges on the side.

Storage & Reheating

Wiener Schnitzel is best enjoyed immediately after preparation. The breaded veal cutlets can be prepared and refrigerated up to 2 hours before cooking. If you must store leftovers, keep the schnitzel separate from the eggs, capers, and anchovies in an airtight container in the refrigerator for up to 1 day. Reheat the schnitzel in a 300°F oven until warmed through, about 10 minutes, and prepare fresh eggs for serving.

About This Recipe

Wiener Schnitzel Holstein was a beloved classic at Locke-Ober, representing the restaurant's dedication to European culinary traditions. This dish originated in German and Austrian cuisine and became popular in upscale restaurants during the early 20th century. The Holstein variation, with its addition of egg, capers, and anchovies, transforms the simple schnitzel into an elegant, complex dish worthy of fine dining establishments.

How did it turn out?

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