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1 cup flour
1 cup fresh bread crumbs
1/2 cup milk
6 eggs
4 (3-oz.), 1/8"-thick veal cutlets
Kosher salt and freshly ground black pepper, to taste
8 tbsp. unsalted butter
8 oil-packed anchovy filets (I strongly recommend Ortiz brand - they are the best!)
1 tbsp. finely chopped parsley
1 tbsp. thyme flowers from flowering thyme sprigs
1 1/2 tsp. finely chopped capers
1 tsp. whole capers
A good splash of white wine
Juice of 1/2 lemon + extra if needed

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Place flour and crumbs on separate plates, and whisk milk and 2 eggs in a bowl. Season cutlets with salt and pepper. Coat cutlets in flour, then egg mixture, then dredge in crumbs.
Heat 2 tbsp. butter in a 12″ skillet over medium-high heat. Add 2 cutlets and cook, turning, until browned, 4 to 5 minutes. Transfer to a plate; repeat with 2 tbsp. butter and remaining cutlets. Reserve skillet, do not wash.
Bring new skillet to heat. Add 2 tbsp. butter; crack remaining eggs into skillet; cook until whites are just firm, about 2-3 minutes. Place an egg on each cutlet; crisscross 2 anchovies over each. Keep warm in a low oven.
Return Veal skillet to heat and deglaze pan with white wine, scraping up any browned bits. Add remaining butter; cook, swirling, until brown and nutty, about 30 seconds. Stir in parsley, capers, and lemon juice; taste – if it needs more lemon juice, add it (it should be quite sharp tasting).
Pour sauce over cutlets. Sprinkle thyme flowers over all and serve immediately.