Large heavy skillet
- 1 cup Flour
- 1 cup Plain bread crumbs, preferably fresh
- ½ cup Milk
- 6 large Eggs
- 4 Veal cutlets (approx. 3 oz each), pounded to ⅛-inch
- Kosher salt and freshly ground black pepper, to taste
- 8 tbsp Unsalted European butter
- 1 tbsp Parsely, finely chopped
- 1 tbsp Capers, chopped
- 8 Oil-packed anchovy filets
- 1 Lemon
Make Schnitzels - Put flour and bread crumbs on separate plates. Whisk milk and 2 eggs together in a bowl. Season cutlets with salt and pepper on both sides and refrigerate for 30 minutes. Cook Schnitzels - Heat 2 tbsp butter in skillet over medium-high heat. Dredge 2 cutlets in flour, then egg mixture, then bread crumbs. Cook 2 cutlets at a time until golden brown, 4-5 minutes. Transfer to a plate and lightly cover. Add 2 more tbsp to pan, dredge cutlets and cook remaining two. If serving Classic wiener schnitzel without all the Holstein stuff, cut lemon into quarters and serve with schnitzels right away. Fry Eggs - Add 2 tbsp butter to the same skillet. Crack 4 eggs into the skillet and cook until whites are firm and yolks are runny. Place one egg on each cutlet and arrange 2 anchovies next to them. Assemble and Serve - Return skillet to heat and add 2 final tbsp of butter, swirling until brown and nutty, about 30 seconds. Scrape any bits off bottom of pan and stir in stir juice from 1 lemon, parsely, and capers. Pour over each and serve.
- Allowing breaded cutlets to chill in refrigerator for 30 minute helps the breading stick during cooking.
- Veal cutlets can be easily replaced with chicken cutlets or pork tenderloins pounded thin.
- Schnitzels can be refrigerated and reheated in the oven.