Breaded Veal Cutlet with Fried Egg

Step 1

Place the 4 potatoes in a pot, cover with salted water, and boil until fork-tender, about 20 minutes. Drain and keep warm.

Step 2

Pound the 4 veal cutlets to 1/4-inch thickness. Set up three shallow dishes: 1/2 cup flour, 1 beaten egg, and 1 cup breadcrumbs.

Step 3

Dredge each cutlet in flour, dip in egg, then press into breadcrumbs to coat evenly. Set aside on a plate.

Step 4

Heat 2 tbsp olive oil in a large skillet over medium-high. Fry the cutlets in batches until golden brown and cooked through, about 3 minutes per side. Transfer to a plate.

Step 5

In the same skillet, fry the remaining egg sunny-side up until the white is set and the yolk is still runny, about 2 minutes.

Step 6

Toss the 4 cups salad greens with 2 tbsp olive oil and a pinch of salt. Serve the cutlet with the fried egg on top, potatoes on the side, and salad.

Step 7

Optional: add sliced red bell pepper, tomato, or fresh dill to the salad if you have them.