Breaded Cutlets Holstein

Name: Breaded Cutlets Holstein
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

13 ingredients

14 steps

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.
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.