Products & Brands

Veal a la Holstein

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