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Paprika Chicken Schnitzel with Fried Eggs (Holstein)


  • 4 pieces chicken breast

  • Salt and freshly ground black pepper

  • Flour

  • 6 eggs, divided

  • 2 cups seasoned bread crumbs

  • 2 tablespoons sweet paprika

  • A handful flat leaf parsley, leaves chopped

  • 1 lemon, zested and juiced, divided, plus wedges for serving

  • 4-5 tablespoons extra virgin olive oil (EVOO), divided

  • 1 jar roasted red peppers, thinly sliced

  • 1 tablespoon butter

  • 1 heart romaine lettuce, shredded

  • 8 anchovy fillets

  • 4 tablespoons capers


Pre-heat oven to 200°F. Place a baking sheet in oven to keep cooked cutlets crisp.

Butterfly the chicken breast pieces across the breast but not all the way through, open the meat up and set into a plastic food storage bag or 2 pieces waxed paper. Gently pound out each piece into very thin, large cutlets. Pile cutlets on a plate and season with salt and pepper.

Arrange a station for breading: flour, 2 beaten eggs, bread crumbs mixed with paprika, parsley and the zest of a lemon.

Heat just enough oil to coat the bottom of a large nonstick skillet over medium to medium-high heat. Bread 2 cutlets in flour, then egg, then bread crumb mixture and cook 2-3 minutes on each side, transfer to oven, add a bit more oil, if necessary, and repeat. Keep the cooked cutlets hot in the warm oven. Wipe pan clean, add 1 tablespoon EVOO heat then add roasted red peppers, season with salt and pepper and wilt them 4-5 minutes.

While cutlets are in oven and peppers are cooking up, heat 1 tablespoon of butter in a medium skillet over medium heat. Add 4 eggs and fry to desired doneness, season with salt and pepper.

Arrange some lettuce on each dinner plate, top with 1 cutlet, and some of the lemon juice over top. Arrange some roasted red pepper strips, 2 anchovy fillets, 1 tablespoon capers and a fried egg, sunny-side up or over easy on top of the cutlets. Serve with lemon wedges.