From Eggs by Jodi Liano More on cooking eggs... Makes 4 servings 4 veal scallops (about 1 ½ lbs.), each about 3/4-inch thick, pounded to 1/4-inch thick Salt, freshly ground black pepper and cayenne ½ cup all-purpose flour 1 egg combined with 1 cup 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
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 2 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 2 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 2 anchovies and pour the sauce over all.
