Classic Veal or Pork Schnitzel “Escalope de Veau panee a l’Anglaise”

4 each                                                   Veal cutlets, 5 oz each, or pork loin cutlets
1 ¾ oz                                                   Cooking oil
7 oz                                                        Clarified butter
 
                For the breading:
7 oz                                                        Flour
1 ¾ oz                                                   Cooking oil
2 ea                                                        Egg yolk
½  tsp each                                          Salt and pepper
10 oz                                                     white breadcrumbs (panko will also work)
 
`               Sauce: (Beurre Noisette)
7 oz                                                        Whole butter
4 oz                                                        Lemon juice
 
                Garnish
4 each                                                   Green olives, pitted
1 each                                                   Lemon, peeled with a sharp knife and cut into “wheels”
2 each                                                   Eggs, hard cooked with yolks and whites separated, finely chopped
4 sprigs                                                 Fresh parsley, flat leaf preferred
1 ¾ oz                                                   Parsley, finely chopped
5 oz                                                        capers, finely chopped
4 each                                                   Anchovy fillets
 
Begin by placing each veal or pork cutlet between two sheets of plastic wrap. Carefully pound each piece with a meat mallet until there is even ¼” thickness on all the cutlets.
 
For the breading, beat the egg yolks with 1 ¾ oz of oil and add the salt and pepper. Place the flour, egg mixture and breadcrumbs in order in separate large bowls on the work surface. One by one, dredge the flattened cutlets in flour, then the egg mixture, then roll each of them in breadcrumbs. After breading, place each cutlet on a clean baking sheet lined with parchment or wax paper.
 
For the cooking, heat the remaining oil and clarified butter in a large sauté pan over medium-high heat and pan-fry the cutlets until they are a golden color. Turn and sauté the other side to exactly the same color. Lay the finished cutlets on a plate lined with paper towels.
 
To make the sauce, melt the whole butter in a small sauté pan over medium heat, cooking it until it begins to brown. Remove the pan from the heat and pour in the lemon juice to stop the cooking process. Swirl the pan to incorporate the lemon juice and butter, then set the pan aside.
 
Plating:Place the cutlets on a heated plate decorated with lines of egg white, yolk, parsley and capers. Drizzle with the brown butter. Top the cutlets with a slice of the peeled lemon, an olive wrapped in an anchovy fillet, and finish the garnish with a sprig of parsley. Enjoy!