Breaded Cutlets Holstein

• 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

1. Pat meat dry with paper towels.
2. Season lightly with salt and pepper.
3. Place flour in shallow dish, egg mixture in another shallow dish, and bread crumbs in a third shallow dish.
4. Dip meat into flour; shake off excess.
5. Dip into egg mixture; allow excess to drip off.
6. Press egged cutlets into breadrumbs.
7. Place on rack or waxed apper and refrigerate if time allows (to help the coating adhere).
8. 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.
9. Drain on paper towels.
10. Place in single layer on serving platter and keep warm in 200 F oven.
11. In same skillet, melt remaining butter; cook eggs until sunny-sude up (yolks should still be runny).
12. Place 1 egg on each cutlet.
13. Cross 2 anchovies on top of each yolk; sprinkle with capers and parsley.
14. Serve immediately, with lemon wedges on the side.

thin veal, salt, flour, eggs, vegetable oil, breadcrumbs, allpurpose, unsalted butter, vegetable oil, eggs, anchovy, capers, fresh parsley

Taken from www.food.com/recipe/breaded-cutlets-holstein-396499 (may not work)