Best 2 Paprika Chicken Schnitzel With Fried Eggs Holstein Recipes

Embark on a culinary journey to savor the irresistible Paprika Chicken Schnitzel with Fried Eggs Holstein, a delightful fusion of flavors that will tantalize your taste buds. This delectable dish features tender chicken schnitzel coated in a vibrant paprika-infused breading, pan-fried to golden perfection. Perched atop the schnitzel are two sunny-side-up eggs, adding a burst of richness and creaminess. Accompaniments include a tangy caper sauce, a refreshing lemon wedge, and a sprinkle of fresh parsley, completing this symphony of flavors. Alongside the main recipe, this article offers a collection of variations to cater to diverse preferences. Discover the secrets behind a classic Wiener Schnitzel, indulge in a vegetarian twist with the Tofu Schnitzel, or relish the simplicity of the Fried Eggs Holstein. Whether you're a seasoned cook or a culinary novice, these recipes will guide you effortlessly in creating a memorable dining experience that celebrates the beauty of simple yet exquisite dishes.

Check out the recipes below so you can choose the best recipe for yourself!

SCHNITZELWICHES HOLSTEIN

Schnitzelwiches Holstein image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 cup all-purpose flour
6 large eggs
1 cup breadcrumbs
Freshly grated nutmeg
4 thin veal cutlets (sometimes labeled scallopine; 4 to 5 ounces each)
Salt and freshly ground pepper
Olive oil or vegetable oil, for shallow frying
4 tablespoons butter, plus more for cooking the eggs
2 tablespoons capers in brine, drained
A handful of fresh parsley, finely chopped
Juice of 1/2 lemon
Lettuce, for serving
4 rolls
8 anchovy fillets

Steps:

Put the flour in a shallow dish. Lightly beat 2 eggs in another shallow dish. Mix the breadcrumbs and nutmeg in a third dish.
Pound the veal cutlets between sheets of plastic wrap to 1/8-inch thick. Sprinkle with salt and pepper. Dredge the veal in flour, then dip in the beaten eggs and coat with the breadcrumbs.
Heat a thin layer of oil in large skillet over medium-high heat. Cook the veal cutlets until deep golden, 2 to 3 minutes per side. Transfer to a rack to drain.
Wipe out the skillet and return to medium heat. Add 4 tablespoons butter and heat until the foam subsides. Add the capers and parsley and cook, stirring, 1 minute. Swirl in the lemon juice and remove from the heat.
Meanwhile, heat a pat of butter in another skillet over medium heat. Crack the remaining 4 eggs into the skillet and fry over easy.
Arrange the lettuce on the bottom halves of the rolls and top with the schnitzel. Drizzle with the caper butter, then top with the anchovies and fried eggs. Cover with the bun tops.

PAPRIKA CHICKEN SCHNITZEL WITH FRIED EGGS (HOLSTEIN)

Paprika Chicken Schnitzel with Fried Eggs (Holstein) image

This past holiday season I visited Vienna for the first time with my mom, brother and husband. We all had our fill of schnitzel. Back home, I combined elements from a few versions and a twist or 2 of my own. This dish can be made with veal, chicken or pork cutlets.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

Ingredients

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 to 5 tablespoons extra-virgin olive oil, divided
1 jar roasted red peppers, thinly sliced
1 tablespoon butter
1 heart romaine lettuce, shredded
8 anchovy fillets
4 tablespoons capers

Steps:

Preheat oven to 200 degrees 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 to 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 extra-virgin olive oil heat then add roasted red peppers, season with salt and pepper and wilt them 4 to 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.

Tips:

To achieve a crispy schnitzel, ensure that the chicken is coated evenly in flour, egg, and breadcrumbs.
Use high-quality paprika for the best flavor. Look for Hungarian paprika, which is known for its rich, smoky taste.
Fry the schnitzel in batches to prevent overcrowding and ensure even cooking.
Cook the eggs over medium heat until the whites are set and the yolks are still runny.
Serve the schnitzel and eggs immediately with your favorite sides, such as roasted potatoes, mashed potatoes, or a green salad.

Conclusion:

Paprika chicken schnitzel with fried eggs Holstein is a classic German dish that is easy to make and packed with flavor. The crispy schnitzel is coated in a flavorful paprika breading, while the fried eggs add a rich and creamy element. This dish is sure to be a hit with your family and friends.