Schnitzel Holstein with Op Die Berg Chardonnay
Schnitzel á la Holstein has its roots in 19th century Germany as a twist on the classic Wiener Schnitzel. Traditionally prepared using veal, this version makes use of chicken breast fillet coated in breadcrumbs and shallow-fried to a golden crisp.
The addition of a fried egg, citrusy caper and parsley sauce and anchovy fillets add a rich umami element to this comfort food favourite.
Prep time: 25 mins / Cook time: 15 mins / Serves: 4
You will need:
For the Chicken Schnitzel:
- 4 large skinless, boneless chicken breast fillets
- 250ml white breadcrumbs
- 250ml flour
- 2 large eggs, beaten
- Sea salt and black pepper
- 10ml paprika
- Neutrally flavoured vegetable oil, for frying
For the Topping:
- 4 large eggs
- 100ml flatleaf parsley, finely chopped
- 150g butter
- 10-20 baby capers
- 1 large lemon
- 8 brown anchovy fillets
Method:
Put the breadcrumbs, beaten egg and flour into separate bowls. Season the flour with salt, pepper and paprika and stir to combine. Place the chicken breast fillets between two sheets of baking paper and use a meat mallet or heavy frying pan to pound the fillets flat. Dip each fillet first in the seasoned flour, then in the egg and finally in the breadcrumbs. Heat about 3-5cm of oil in a large frying pan and fry the fillets in batches, placing them on to kitchen towel once cooked. Season the fillets with a little salt and keep warm.
Heat a little butter in a frying pan and fry the eggs until the whites are crispy and the yolk soft. Place the chicken schnitzels on to a warmed serving platter and top each with an egg. Melt the rest of the butter in the frying pan and add in the capers, chopped parsley and the juice of half the lemon. Sauté for a minute before spooning the browned butter sauce over each schnitzel. To finish, drape two anchovy fillets over each schnitzel and serve with extra lemon and a classic potato salad.
