Holstein veal schnitzel with fried egg and anchovies

Gently flatten the cutlets to about 6 mm. Season with salt and pepper. Put flour and breadcrumbs on separate plates. Beat 2 eggs in a shallow bowl and reserve 4 whole eggs for frying. Coat the veal in flour, beaten egg and then breadcrumbs.

Heat the oven to 80 °C for brief holding. Heat the clarified butter in a large frying pan. Fry the cutlets without crowding for about 2 min per side, gently shaking the pan, until golden and cooked through. Work in batches if needed. Drain and keep warm briefly.

Carefully pour away the frying fat. Add 2 tbsp of unsalted butter, then crack the reserved whole eggs into the pan. Fry over low heat for about 3 min until the whites are set. Put the eggs on the schnitzels and distribute the anchovy fillets.

Wash and chop the parsley, then measure its volume. Squeeze the lemon. Foam the remaining 2 tbsp of butter in the pan for about 30 s until nut-brown, without burning. Off the heat, stir in parsley, capers and lemon juice. Spoon around the schnitzels and serve immediately.