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Veal a la Holstein | metropolitanmarket.com

Exceptional Meat...Exceptional Seafood

entree-veal

Veal a la Holstein


Ingredients:

1 piece   Veal cutlet, pounded flat

3-4 each  Eggs, beaten

As Needed  Flour

As Needed  Italian Style Bread Crumbs

3-4 ozs.  Oil

2-3 ozs.  Butter, melted

2 T    Parsley, chopped

1 T    Capers

2 each    Anchovy Fillets

1 each     Lemon, split for juicing

1 each    Egg

 

Directions:

  1. Pound the veal between 2 pieces of plastic wrap with a meat mallet.
  2. Dredge in flour, dip in beaten eggs and then coat with the Italian bread crumbs
  3. Heat the oil in a large sauté pan over medium high heat.
  4. Add breaded veal cutlet to the oil and brown evenly on both sides.
  5. Discard oil and remove veal to a service plate.
  6. Heat butter in skillet and cook a perfect sunny side up egg.
  7. Place cooked egg on veal cutlet and criss cross the egg with the anchovy fillet.
  8. In the same skillet, add the parsley, capers and then the lemon juice.
  9. Swirl and pour sauce over cutlet.