Veal Holstein

Breaded scallops with sunny-side up eggs

by

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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

breakfast, dinner, entrées

Intermediate