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1
Place the butterflied veal chops in between layers of plastic wrap and gently pound with the flat side of a meat mallet.
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2
Sprinkle the chops generously with salt.
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3
Set up a standard breading procedure: In 3 large dishes, set up one with the flour, one with 2 eggs beaten with 2 tablespoons water and one with the breadcrumbs.
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4
Dust each chop in the flour and shake off the excess.
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5
Dip each chop in the egg mixture and then run through the breadcrumbs.
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6
Place the breaded veal on a sheet tray and let them hang out in the fridge for at least 1 hour to allow the breading to set.
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7
Preheat the oven to 200 degrees F.
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8
Add enough oil to coat a large saute pan until it is a depth of 1/4-inch.
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9
Add 2 tablespoons butter and bring the pan to a medium heat.
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10
Working in batches, fry the veal chops until they are golden brown on both sides, about 6 minutes total.
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11
Drain each chop on paper towels and salt each one as they come out of the oil.
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12
After the second chop, change out the oil and butter and fry the 2 remaining chops.
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13
Reserve the cooked chops in the warm oven.
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14
Coat a nonstick saute pan lightly with oil and fry the remaining 4 eggs sunny side up.
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15
The whites should be cooked and the yolks should be warm and runny, cook for 4 to 5 minutes.
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16
Top each chop with a sunny side up egg and pour over some of the Anchovy Caper Sauce.
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17
Serve immediately.
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18
Wine Pairing Suggestion: Gruner Veltliner
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19
In a small saute pan, add the olive oil, anchovy filets and garlic.
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20
Set the pan over medium heat and allow the garlic to brown lightly and the anchovy fillets to melt.
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21
Once the garlic is golden, it has fulfilled its garlic destiny; remove it and discard.
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22
Add in the chopped capers.
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23
Melt in the butter and finish the sauce with the parsley as you are ready to plate.
