INGREDIENTS

• 1 cup flour
• 1 cup fresh bread crumbs
• ½ cup milk
• 6 eggs
• 4 (3-oz.), ⅛″-thick veal cutlets
• Kosher salt and freshly ground black pepper, to taste
• 8 tbsp. unsalted butter
• 8 oil-packed anchovy filets
• 1 tbsp. finely chopped parsley
• 2 tsp. finely chopped capers
• Juice of 1 lemon

INSTRUCTIONS

Place flour and crumbs on separate plates, and whisk milk and 2 eggs in a bowl. Season cutlets with salt and pepper.

Coat cutlets in flour, then egg mixture, then dredge in crumbs.

Heat 2 tbsp. butter in a 12″ skillet over medium-high heat. Add 2 cutlets and cook, turning, until browned, 4 to 5 minutes. Transfer to a plate; repeat with 2 tbsp. butter and remaining cutlets.

Return skillet to heat. Add 2 tbsp. butter; crack remaining eggs into skillet; cook until whites are firm, about 3 minutes.

Place an egg on each cutlet; crisscross 2 anchovies over each. Return skillet to heat with remaining butter; cook, swirling, until brown and nutty, about 30 seconds.

Stir in parsley, capers, and juice; pour over cutlets.