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Ingredients
- 2 x four-oz Veal slices, inside round
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Flour for dredging
- 1 x Egg beaten with
- 1/4 c. Lowfat milk for the egg wash
- Â Â Seasoned bread crumbs for coating
- Â Â Oil for pan frying
- 2 x Large eggs
- 4 x Anchovies rinsed
- 2 Tbsp. Unsalted butter
- 1 x Lemon split
- 1 Tbsp. Minced parsley
- 1 tsp Capers rinsed
Directions
- Working with one piece of veal at a time, place the veal slice between two large pcs of plastic wrap. Using the flat side of a meat mallet, lb. the meat till 1/4-inch thick, being careful not to make any tears in the meat. Repeat with the remaining piece of veal. Season the veal with salt and pepper. Dredge in the flour, shake off excess. Dip into the egg wash, allow excess to drip off. Coat in the bread crumbs.
- Heat 3/4 c. of oil in a large skillet till very warm. Place the veal pcs into the oil. (A sign of a good schnitzel is when the breading "bubbles" up while pan frying.) Cook till golden, about 2 min. Flip and cook till golden brown. Remove and keep hot on a service platter. Remove the excess oil from the skillet.
- Crack the Large eggs into the skillet, season and cook perfect sunny-side up Large eggs. Place a cooked egg on top of each veal schnitzel. Criss cross the egg with 2 anchovies each. In the same pan, brown the butter, squeeze in the lemon juice, add in the parsley and capers and pour the sauce over the entire platter.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 2 servings | |
| Calories 300 | |
| Calories from Fat 187 | 62% |
| Total Fat 21.04g | 26% |
| Saturated Fat 10.34g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 395mg | 132% |
| Sodium 222mg | 9% |
| Potassium 397mg | 11% |
| Total Carbs 2.26g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 2.16g | 1% |
| Protein 25.09g | 40% |
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