Veal Holstein

Cook Time 30 minutes

Serves 4

Ingredients

4 veal scallopini

½ cup plain flour 

2 eggs, whisked with a splash of milk

1½ cups panko breadcrumbs

Olive oil, for shallow frying

4 eggs 

2 tbsp baby capers

2 sprigs of parsley, finely chopped

Juice of 1 lemon

Extra virgin olive oil, for the salsa

To Serve

4 good quality anchovies, to serve

Method

Crumb the veal scallopini by coating each piece in flour, then the egg-and-milk mixture, and finally the panko breadcrumbs, pressing gently so the crumbs stick.

Heat enough olive oil for shallow frying in a large frying pan over medium heat.

Cook the schnitzels for 2–3 minutes per side, or until golden brown and cooked through. Drain on paper towels.

Meanwhile, fry the eggs until the whites are set and the yolks are still runny.

Mix the capers, parsley, lemon juice, and olive oil.

Top each schnitzel with a fried egg, scatter the caper salsa over it, and finish with an anchovy.