Schnitzel à la Holstein

Octoberfest Menu continues...

Schnitzel à la Holstein – Baron Friedrich von Holstein (1837–1909), primary German diplomat after Otto von Bismarck, serving Kaiser Wilhelm II. The gourmet Holstein liked to have a variety of foods on one plate, and the original dish consisted of a veal cutlet topped by a fried egg, anchovy, capers, and parsley, and surrounded by small piles of caviar, crawfish tails, smoked salmon, mushrooms, and truffles. Contemporary versions tend to be pared down to the cutlet, egg, anchovies and capers. (from Wikipedia)
Oh my, I like the Baron's original version! Caviar? Truffles?

Keep the veal warm while making the caper sauce and cooking the sunnyside up egg.
Caper Sauce: Deglaze pan with white wine, then add capers, parsley and a squeeze of lemon juice.