| Ingredients:
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1 piece Veal cutlet, pounded flat
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3-4 each Eggs, beaten
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As Needed Flour
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As Needed Italian Style Bread Crumbs
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3-4 ozs. Oil
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2-3 ozs. Butter, melted
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2 T Parsley, chopped
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1 T Capers
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2 each Anchovy Fillets
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1 each Lemon, split for juicing
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1 each Egg
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Instructions:
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1. Pound the veal between 2 pieces of plastic wrap with a meat mallet.
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2. Dredge in flour, dip in beaten eggs and then coat with the Italian bread crumbs
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3. Heat the oil in a large sauté pan over medium high heat.
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4. Add breaded veal cutlet to the oil and brown evenly on both sides.
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5. Discard oil and remove veal to a service plate.
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6. Heat butter in skillet and cook a perfect sunny side up egg.
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7. Place cooked egg on veal cutlet and criss cross the egg with the anchovy fillet.
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8. In the same skillet, add the parsley, capers and then the lemon juice.
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9. Swirl and pour sauce over cutlet. |