3/4 veal cutlets, pounded very thin as for scaloppine
1/2 tsp. salt
7 eggs divided
1/4 tsp. pepper
1/3 Cup unsifted flour
3 Tbl. butter
3 Tbl. oil
8 anchovy fillets
1/2 Tbl. capers
1 lemon, cut into wedges
1 Cup fine dry white bread crumbs
Instructions
Season both sides of veal with salt and pepper and let stand at room
temperature for 15 minutes. In a bowl, beat 3 of the eggs. Place
flour on one plate, beaten eggs in a bowl, bread crumbs on a third
plate. Line up on counter near the stove.
Heat butter and oil in heavy, 12 inch skillet over moderately high heat
until hot. Dredge 2 cutlets, both sides, through the flour, egg, then
crumbs, then brown in hot oil about 3 minutes per side. If you have
more veal to brown, place these into a 275 deg. oven to keep warm.
Meanwhile, cook remaining 4 eggs sunny side up. Place one or two
eggs on each pan-fried cutlet, add 2 anchovy fillets and sprinkle
capers over each one. Serve with lemon wedges.
NOTE- We left off the capers, but the egg and anchovy were
wonderful.
Originally Submitted
10/12/2018
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