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Holsteiner Schnitzel topped with fried egg, sardines and capers served with Bratkartoffeln and beetroot salad

Holsteiner Schnitzel with Bratkartoffeln & Beetroot Salad

A crisp Holsteiner Schnitzel topped with fried egg, anchovies and capers, served with German Bratkartoffeln and refreshing beetroot salad — a bold, flavour-packed North German classic.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course: Main Course
Cuisine: German
Ingredients Method

Ingredients
  

For the Holsteiner Schnitzel
  • 1 pork schnitzel 120–150 g, pounded thin (3–4 mm)
  • Salt & white pepper
  • Flour for dredging
  • 1 egg beaten (for breading)
  • Breadcrumbs fine, German-style
  • Neutral frying fat rapeseed oil, sunflower oil or clarified butter
Holstein Garnishes
  • 1 fried egg sunny side up
  • 2 anchovy fillets
  • 1 tsp capers drained
  • Optional: lemon wedge for acidity
For the Bratkartoffeln
  • 200 –220 g cooked potatoes ideally waxy (Charlotte, Maris Peer, Yukon Gold)
  • 1 tbsp oil or clarified butter
  • ½ small onion finely chopped
  • Salt & pepper
  • Optional: diced bacon parsley, or smoked paprika
  • Bratkartoffeln can be par-cooked and reheated during service.
For the Beetroot Salad
  • 80 –100 g cooked beetroot thinly sliced or diced
  • 1 tsp white wine vinegar or apple cider vinegar
  • 1 tsp oil
  • Pinch sugar
  • Salt & pepper
  • Optional: dill parsley, horseradish or onion
  • This salad is best made ahead and stored chilled.

Method
 

Prepare the Schnitzel
  1. Pound pork to an even thinness (3–4 mm).
  2. Season lightly with salt and white pepper.
  3. Set up a three-bowl breading station (flour → egg → breadcrumbs).
  4. Coat schnitzel lightly in flour, dip in egg, then cover in breadcrumbs.
  5. Keep crumb layer loose and airy; do not press.
Fry the Schnitzel
  1. Heat 3–4 mm of oil or clarified butter in a sauté pan.
  2. Fry schnitzel 2–3 minutes per side until golden and crisp.
  3. Drain on a rack (never paper) to keep it crunchy.
Prepare the Holstein Garnishes
  1. Fry an egg sunny-side-up until just set, with a soft yolk.
  2. Keep anchovies and capers dry and ready for finishing.
  3. Slice a lemon wedge if using.
Make the Bratkartoffeln
  1. (Make-ahead or to order)
  2. Slice pre-cooked potatoes into rounds or cubes.
  3. Heat oil/butter in a pan; add potatoes and fry until crisp and golden.
  4. Add onions (and bacon if using); sauté until caramelised.
  5. Season generously with salt and pepper; finish with parsley if desired.
  6. Batch workflow:
  7. Par-fry potatoes in advance.
  8. Finish to order in a hot pan for deep crispness.
Prepare the Beetroot Salad
  1. Mix beetroot with vinegar, oil, sugar, salt and pepper.
  2. Add herbs or horseradish if desired.
  3. Chill until service.
Plate the Dish
  1. Place schnitzel on a warm plate.
  2. Top with fried egg.
  3. Arrange anchovy fillets and capers on the egg and schnitzel.
  4. Add a generous portion of Bratkartoffeln to one side.
  5. Place beetroot salad on the other side for colour contrast.
  6. Optional: garnish with parsley or dill.