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Breaded Veal Cutlets with Fried Egg and Chile

1 1/2 pounds veal cutlet, cut in 6 uniform pieces and 
pounded very thin -- or chicken breasts 
1/4 cup flour 
1/2 cup dry bread crumbs 
1 1/2 teaspoons salt 
1 cup milk 
1/4 pound butter 
6 eggs 
6 whole fresh green chiles -- roasted/peeled 

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.
Serves 6.