Breaded Cutlets Holstein

Ingredients

• 6 thin veal, pork or 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. 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. 2

   Dip meat into flour; shake off excess. Dip into egg mixture; allow excess to drip off. Press egged cutlets into breadrumbs.

3. 3

   Place on rack or waxed apper and refrigerate if time allows (to help the coating adhere).

4. 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. 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.