Ingredients:

• 4 slices    Veal Cutlets, can be substituted with Pork Cutlets
•          2    Eggs
•    4 tbs    Milk
•                Salt and Pepper to taste
•                Flour
•                Bread Crumbs
•                Oil for Frying
•          4    Eggs
•                Capers, Smoked Salmon, Gherkins, Anchovy Fillets

Directions:

Pound cutlets between plastic wrap to desired thickness.
Prepare 3 plates.  One with flour and one with bread crumbs. In the third bowl combine the egg and milk, season with salt and pepper and whisk thoroughly.
Coat the cutlets on both sides with flour, then saturate with the egg wash and cover with the bread crumbs.
For best results let breaded Schnitzel rest for 30 minutes before frying.
Heat the oil in the frying pan, add the cutlets and fry on each side until golden brown.
Fry one sunny side up egg for each schnitzel.
On a plate place an egg on top of the Schnitzel
Toast some white bread and garnish with Capers, Smoked Salmon, Sardines, Gherkins  and/or Anchovy Fillets.

Besides toast, other serving suggestions are Bratkartoffe/Fried Potatoes or French Fries an/or Red Beets.

Sometimes the Schnitzel is served as “natural”: Seasoned Cutlet, pan fried without breading.