Veal Holstein
Breaded scallops with sunny-side up eggs
4 ×
4 Veal Scallops (about 1 1/2 lbs), each about 3/4-inch thick, pounded to 1/4-inch thick
Salt
Freshly ground pepper
Cayenne
½ Cup All-Purpose Flour
1 Egg, combined with 1 cup of Milk
¾ Cup Dry Bread Crumbs
½ Cup Vegetable Oil
5 Tbsp. Butter
4 Eggs
3 Tbsp. Fresh Lemon Juice
1 Tbsp. Capers, rinsed
8 Anchovies
A Recipe from Eggs by Jodi Liano
- Season the veal scallops with salt, black pepper and cayenne. Dredge them in flour, then immerse the scallops in the egg-and-milk mixture, then coat them on both sides with bread crumbs, shaking off any excess.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. When the oil is hot, but not smoking, add the veal scallops and cook until golden brown, about two minutes on each side. Transfer the scallops to a warm platter and set aside.
- Heat 3 tablespoons of the butter in a separate skillet and cook the eggs sunny side up.
- In the meantime, remove excess oil from the skillet in which you cooked the scallops, and add the remaining two tablespoons butter, lemon juice and capers. Cook, stirring, over medium heat for about 1 minute.
- To serve, arrange the scallops on a serving platter, top each with an egg, criss-cross each egg with two anchovies and pour the sauce over all.
