SERVES 4
INGREDIENTS
1 cup flour
1 cup fresh bread crumbs
½ cup milk
6 eggs
4 (3-oz.), ⅛"-thick veal cutlets
Kosher salt and freshly ground black pepper, to taste
8 tbsp. unsalted butter
8 oil-packed anchovy filets
1 tbsp. finely chopped parsley
2 tsp. finely chopped capers
Juice of 1 lemon
INSTRUCTIONS
Place flour and crumbs on separate plates, and whisk milk and 2 eggs in a bowl. Season cutlets with salt and pepper. Coat cutlets in flour, then egg mixture, then dredge in crumbs. Heat 2 tbsp. butter in a 12" skillet over medium-high heat. Add 2 cutlets and cook, turning, until browned, 4 to 5 minutes. Transfer to a plate; repeat with 2 tbsp. butter and remaining cutlets. Return skillet to heat. Add 2 tbsp. butter; crack remaining eggs into skillet; cook until whites are firm, about 3 minutes. Place an egg on each cutlet; crisscross 2 anchovies over each. Return skillet to heat with remaining butter; cook, swirling, until brown and nutty, about 30 seconds. Stir in parsley, capers, and juice; pour over cutlets.
