This retro classic hails from Germany and dresses up schnitzel with a fried egg, capers, and anchovies. It’s salty, rich, and very satisfying - perfect with fries or a simple salad.
Serves 2
Ingredients
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Hagen’s Chicken Schnitzels
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Olive oil or ghee, for shallow frying
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2 eggs
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4 anchovy fillets
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1 tbsp capers, rinsed and drained
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Diced parsley
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Lemon wedges, to serve
Method
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Heat oil in a large pan and fry schnitzels 3 - 4 minutes each side, until golden and cooked through. Rest on paper towel.
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In a separate pan, fry eggs sunny-side up until whites are set and yolks still runny.
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To serve, top each schnitzel with a fried egg, a couple of anchovy fillets, and a scattering of capers.
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Add a wedge of lemon on the side and serve with a sharp green rocket salad.
