WIENER SCHNITZEL

Wiener Schnitzel image

Provided by Food Network Kitchen

Time 22m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds pork scallops, divided by 4 and pounded thin as for scaloppini
1/2 cup flour
3 large eggs, lightly beaten
1 cup fine dry bread crumbs
Salt and freshly ground black pepper
3 tablespoons sunflower or canola oil
3 tablespoons butter
1 lemon
4 eggs
4 to 8 anchovies
8 teaspoons capers, if desired

Steps:

Place flour, eggs, and bread crumbs in 3 individual shallow dishes. Season cutlets with salt and pepper. Dredge in flour, shake of excess, dredge through egg, and last in bread crumbs.
Heat the oil in large skillet, add butter, and heat until foam subsides. Add 1 Schnitzel at a time to pan, brown from both sides about 2 to 3 minutes. Transfer to plate lined with paper towels and place in 250 degree F oven to keep warm. Repeat with other Schnitzel. Serve with lemon wedges.
Fry eggs and top each cutlet with an egg. Top with 1or 2 anchovy fillets and sprinkle with capers, to taste.