Wiener Schnitzel

Ingredients

• 4  to 8 anchovies 
• 3 tablespoons butter 
• 3 tablespoons canola oil 
• 8 teaspoons capers 
• 1 cup bread crumbs dry fine
• 3 large eggs lightly beaten
• 4  eggs 
• 0.5 cup flour 
• 1  optional: lemon 
• 1.5 pounds pork scallops divided for scaloppini thin
• 4 servings salt and pepper black freshly ground

Equipment

• frying pan
• paper towels
• oven

Directions

1. 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.
2. Heat the oil in large skillet, add butter, and heat until foam subsides.
3. Add 1 Schnitzel at a time to pan, brown from both sides about 2 to 3 minutes.
4. Transfer to plate lined with paper towels and place in 250 degree F oven to keep warm. Repeat with other Schnitzel.
5. Serve with lemon wedges.
6. Fry eggs and top each cutlet with an egg. Top with 1or 2 anchovy fillets and sprinkle with capers, to taste.