Holstein Style Schnitzel


Who said eating healthy can’t also be hearty? This schnitzel proves the naysayers wrong. It’s delicious, filling and surprisingly simple to whip together.


  • 4 organic chicken breasts, butterflied and pounded thin or 4-6 chicken cutlets (if you can find them already cut thin like that)
  • Sea Salt and freshly ground black pepper
  • 1 cup almond flour
  • 1 tbsp paprika
  • 1 egg for dipping chicken
  • 4-6 eggs for topping chicken (one egg for every piece of chicken)
  • 1 lemon, zested and juiced, divided, plus wedges for serving
  • 4-5 tablespoons extra-virgin olive oil, organic butter, or grapeseed oil
  • 4 anchovy fillets


  1. Preheat oven to 300 degrees. Place a baking sheet in oven to keep cooked cutlets warm.
  2. Butterfly the chicken breast pieces by cutting across the breast longways but not all the way through, open the meat up like a book and set into a plastic food storage bag or 2 pieces waxed paper.
  3. Gently pound out each piece into very thin, large cutlets. Put cutlets on a plate and season with salt and pepper.
  4. Scramble one egg in a bowl and add almond flour, paprika, lemon zest, sea salt and pepper to taste in another bowl.
  5. Add enough oil to coat the bottom of a large non-toxic skillet over medium to medium-high heat along with the anchovies. They will melt down into the olive oil and infuse the flavor into the chicken.
  6. Dip the chicken in the egg and then the almond flour mixture.
  7. Place 2-3 of the breasts in the pan (do not overcrowd) and cook two to three minutes on each side. Transfer to oven to keep warm.
  8. Add a bit more oil to the pan (if necessary), and repeat with the remaining breasts.Squeeze lemon juice generously over each piece
  9. While cutlets are in oven heat 1 tablespoon of butter in a medium skillet over medium heat.
  10. Add 4 eggs, break the yolks for "over hard" eggs and fry to desired doneness, season with salt and pepper. Repeat with any remaining eggs (You will want one per breast).
  11. As the eggs are done, place one on each piece of chicken and keep warm until all eggs are done. Sprinkle with more paprika.
  12. Transfer the chicken to a serving platter (serve over romaine lettuce if desired).
  13. Top with anchovy fillets (or capers if you prefer).
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