Breaded Cutlets Holstein

Cecily Parsley's Note:

Veal (or pork, or chicken) cutlets topped with fried eggs, anchovies and capers. When the yolk is broken, it makes a rich and golden sauce. I like to season my breading with lemon pepper. It helps to refrigerate the cutlets for half an hour or so before frying.

• Total Time: 1 hrs 10 mins
• Prep Time: 1 hrs
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 6 thinveal, pork or 6 chicken cutlets
• salt & freshly ground black pepper
• 1 cup all-purpose flour
• 3 eggs , beaten
• 1 teaspoon vegetable oil
• 3 cups dry breadcrumbs or 6 cups fresh breadcrumbs
• 6 tablespoons all-purpose flour
• 6 tablespoons unsalted butter
• 3 tablespoons vegetable oil
• 6 eggs
• 12 anchovy fillets
• 2 tablespoons drained capers
• 3 tablespoons chopped fresh parsley , for garnish

Directions:

1. Pat meat dry with paper towels. Season lightly with salt and pepper. Place flour in shallow dish, egg mixture in another shallow dish, and bread crumbs in a third shallow dish.
2. Dip meat into flour; shake off excess. Dip into egg mixture; allow excess to drip off. Press egged cutlets into breadrumbs.
3. Place on rack or waxed apper and refrigerate if time allows (to help the coating adhere).
4. In a large skillet, heat 3 tbsp of the butter and oil; cook meat (in batches, if necessary) over medium-high heat for about 5 minutes on each side, or until golden brown and crisp. Drain on paper towels. Place in single layer on serving platter and keep warm in 200° F oven.
5. In same skillet, melt remaining butter; cook eggs until sunny-sude up (yolks should still be runny). Place 1 egg on each cutlet. Cross 2 anchovies on top of each yolk; sprinkle with capers and parsley. Serve immediately, with lemon wedges on the side.