Schnitzel à la Holstein

(Breaded Veal Cutlets with Fried Egg, Anchovies, and Lemon–Caper Sauce)

Schnitzel à la Holstein

The crisp-fried veal topped with luscious egg, salty anchovies, and capers is a brilliant study in contrasting flavors and textures.Todd Coleman

Oh, the many variations on the schnitzel theme. There's the basic wiener schnitzel—a veal cutlet pounded tender, breaded, and fried—found, with different regional flourishes, throughout central and northern Europe. This revamp was cooked up in the late 19th century at the Berlin restaurant Borschardt, to please the palate of one Friedrich von Holstein. The crisp-fried veal topped with luscious egg and salty anchovies and capers is a brilliant study in contrasting flavors and textures.