This German dish is a variation of the well-known Wiener schnitzel that originated sometime in the late 19th century. Though it appears in slightly different regional variations, Holstein schnitzel predominantly consists of a breaded and lightly fried veal cutlet that comes served with various additions.

A fried egg is always served on top of the schnitzel, while other additions traditionally include smoked salmon, caviar, sardines, capers, or anchovies. The dish is said to have been created at a Berlin restaurant Borchardt’s, and many believe it was named after a German statesman Friedrich von Holstein rather than the Holstein region.

This filling main course is usually paired with fried slices of bread or croutons, fried potatoes, red cabbage, gherkins, or beetroot.