Veal Holstein
By: Anonymous
Published: Sunday, February 14, 2010 - 7:00am

Ingredients




4 veal snitzels
cup flour, plain
1 cup breadcrumbs
2 eggs
4 eggs
4 anchovy fillets
cup capers
cup olive oil
30 grams butter

Preparation

1 Pound veal steaks thin, coat lightly in flour, dip in egg and press into breadcrumbs to coat evenly. Refrigerate 15 minutes. 2 Heat oil and butter in a pan and gently cook the crumbed steaks on each side until golden, about 3 minutes each side. Remove from pan and drain well on absorbent paper. 3 To serve:Top veal with fried egg, lay 4 strips of anchovy fillets over each egg and sprinkle egg with capers. 4 Serve with basic brown sauce (gravy). 5 Serves 4.