Holsteiner Schnitzel Topped with Fried Egg

Prepare the pork: Place each pork cutlet between two sheets of cling film and pound them evenly to about 3-4 mm thickness using a meat mallet. Season both sides with salt and black pepper.

Set up the breading station: Prepare three shallow dishes. In the first, place the flour. In the second, whisk one egg. In the third, place the breadcrumbs.

Bread the schnitzels: Dredge each pounded pork cutlet first in the flour, shaking off excess. Then dip it into the whisked egg, ensuring it's fully coated. Finally, press it firmly into the breadcrumbs, making sure the entire surface is covered.

Fry the schnitzels: Heat the vegetable oil (or clarified butter) in a large skillet over medium-high heat until it reaches about 170-175°C. Fry the schnitzels for 3-4 minutes on each side until golden brown and crispy. Remove from the pan and let them drain on paper towels.

Fry the eggs: In a separate pan, or after cleaning the schnitzel pan, melt the butter over medium heat. Crack the remaining two eggs into the pan and fry them sunny-side up until the whites are set but the yolks are still runny. Season with a pinch of salt and pepper.

Serve: Place one fried schnitzel on each plate. Carefully top each schnitzel with a fried egg. Garnish with a lemon wedge and a sprinkle of fresh parsley, if desired. Serve immediately.