When is a schnitzel not a Wiener schnitzel? When you make it Holstein-style!
Freshly ground black pepper
About 3/4 cup (185 mL) vegetable oil
8 tablespoons (1 stick) unsalted butter
4 large eggs
2 cups (500 mL) good-quality low-sodium store-bought chicken stock or broth
2 1/2 tablespoons fresh lemon juice
2 1/2 tablespoons good-quality bottled barbecue sauce
2 tablespoons drained capers
1/4 cup (60 mL) chopped fresh Italian parsley
16 anchovy fillets, patted dry with paper towels, optional
First, pound and flatten the meat: Place a veal or pork slice in a large, heavy-duty resealable plastic bag. Close the bag loosely. With the flat side of a meat mallet, gently pound the meat to a thin, even cutlet about 1/8-inch (3-mm) thick. Repeat with the remaining meat.
Spread the flour on a large plate. Working with one cutlet at a time, season on both sides with salt and pepper. Dredge both sides of each cutlet in flour, coating completely and then tapping off excess flour.
Position a rack in the center of the oven and preheat to 300 F (150 C). Place a rack on a large rimmed baking sheet.
Heat a large skillet over high heat. Add 2 tablespoons oil and 1/2 tablespoon butter. With tongs, add a cutlet. Cook until the bottom is golden brown, 3 to 4 minutes. Turn and cook the other side. Transfer to the baking sheet and keep warm in the oven. Cook the remaining 3 cutlets the same way, using a little more oil and butter as needed.
When you've finished cooking the meat, fry the eggs. Heat the remaining oil and all but 4 tablespoons of the remaining butter in a large nonstick skillet over medium heat, swirling to blend. Sprinkle in some salt and pepper. When the butter foams, break each egg one at a time into a bowl and then slide it into the pan, spacing them apart. Cook until the whites are set but the yolks are still soft, 2 to 3 minutes, basting the tops of the eggs with the hot butter and oil as they cook.
Meanwhile, pour off and discard the fat from the skillet in which you cooked the cutlets. Return the skillet to the stove over medium-high heat and add the chicken stock, lemon juice and barbecue sauce, whisking to deglaze the pan deposits. Whisk in the remaining 4 tablespoons of butter. Add the capers and season to taste with pepper. Swirl in the parsley. Remove the skillet from the heat.
To serve, transfer the cutlets to individual serving plates. Top each with a fried egg, including some butter from the pan. Spoon the pan sauce and capers over and around each serving. Arrange the anchovies on top. Serve immediately.(c) 2017 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.