SCHNITZEL À LA HOLSTEIN

Yield: 4 servings

1 pound veal cutlets, pounded very thin as for scaloppine ½ teaspoon salt ⅛ teaspoon pepper 7 eggs, divided ⅓ cup unsifted all-purpose flour 1 cup fine dry white bread crumbs 3 tablespoons butter 3 tablespoons peanut or other vegetable oil 8 anchovy fillets ½ tablespoon capers 1 lemon, cut into wedges

Preheat oven to 275 degrees. Season both sides of the veal with salt and pepper, and let stand at room temperature for 10 to 15 minutes. In a bowl, beat 3 of the eggs.

Place the flour on one plate, the beaten eggs on another plate or in a bowl and the bread crumbs in a third plate. Line up the three on a counter near the stove.

Heat the butter and oil in a heavy, 12-inch skillet over moderately high heat until hot (a cube of bread dropped in immediately sizzles). Dredge 2 of the cutlets (both sides) through the flour, then dip in the egg and coat with bread crumbs; then brown both sides in the hot oil, about 3 minutes per side. Remove to a shallow pan lined with paper towels and set, uncovered, in the oven to keep warm. Repeat with the other 2 cutlets.

Meanwhile, cook the remaining 4 eggs sunny-side up. Place an egg on each pan-fried cutlet, add 2 anchovy fillets and sprinkle capers over each. Serve at once with the lemon wedges.

PER SERVING: 614 calories; 39 g fat; 14 g saturated fat; 432 mg cholesterol; 37 g protein; 28 g carbohydrate; 2 g sugar; 2 g fiber; 1,325 mg sodium; 155 mg calcium