|Breaded Veal Cutlets with Fried Egg and Chile
1 1/2 pounds veal cutlet, cut in 6 uniform pieces and
Mix together flour, bread crumbs, and salt. Dip the veal or chicken pieces in milk, then in flour mixture, coating thoroughly. Melt half the butter in a 12-inch skillet over low heat. Cook veal in butter in a single layer until browned on both sides. Transfer to an oven-proof platter and keep warm in a 225 degree oven while preparing remaining veal. Arrange veal in a single layer on serving platter. Fry eggs in remaining butter to desired doneness. Place a chile on each cutlen and top with a fried egg. Garnish with lemon wedge, chopped parsley, and a sprig of fresh cilantro.