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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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. Ingredients:
6 thin veal, 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.
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