1 lb. boneless veal inside round, sliced 1/2-inch thick on the bias and thinly pounded
salt
freshly ground black pepper
1 c. all-purpose flour
2 eggs, beaten with 2 tbsp. milk
2 c. fine dried bread crumbs
6 tbsp. clarified butter
4 jumbo eggs
1 lemon
4 tsp. capers
2 tbsp. finely chopped fresh parsley leaves
8 anchovies

Season the veal chops with salt and pepper. Season the flour with salt and pepper. Season the egg wash with salt and pepper. Season the bread crumbs with salt and pepper. Dredge the veal slices in the flour. Dip each slice in the egg wash, letting the excess drip off. Finally, dredge the chops in the seasoned bread crumbs, coating evenly.

Add 1/4 cup of the oil to 2 large skillets. When the oil is hot, add 2 veal slices to each skillet. Pan-fry until golden, 2 to 3 minutes on each side. Drain on paper towels. Wipe out one of the skillets with paper towels. Add 4 tablespoons of the butter and place over medium heat. When the butter is melted, crack the eggs into the pan. Season with salt and pepper; cook until the eggs are fried. Place each of the veal slices on serving plates. Lay a fried egg on top of each veal slice. Add the remaining 2 tablespoons of butter to the pan and melt. Slice the lemons in half and add to the pan with the capers. Cook for 1 minute.

Spoon the sauce over the eggs. Crisscross 2 of the anchovies over each egg and garnish with parsley.

Makes 4 servings.