Wiener Schnitzel with Lemon-Lime Brown Butter, Paprika, and Fried Eggs

Ingredients:

• 2 stale soft pretzels, cut into pieces
• Half a challah, cut into pieces
• Half a brioche, cut into pieces
• 6 thin veal chops
• Flour to coat the meat
• 8 large eggs
• Rapeseed oil for frying
• 6 tablespoons unsalted butter
• 0.5 cup chopped capers
• 0.5 cup chopped white Spanish anchovies
• 1 bunch of parsley, leaves chopped
• Juice of 2 limes
• Juice of 2 lemons
• 1 tbsp smoked sweet paprika

Preparation:

1. Place the pretzel, challah, and brioche in a food processor and process until fine crumbs are formed. Season the chops with salt and pepper. Place the flour and breadcrumbs in separate shallow bowls. In a third bowl, beat 2 eggs. Dredge each patty in flour, then dip in the eggs, and finally coat in the breadcrumbs, coating both sides evenly.
2. Heat oil in a large cast-iron skillet and fry the chops, one or two at a time, until they begin to brown around the edges, about 2 minutes. Flip and spoon a tablespoon of butter onto each chop. When the oil begins to darken, add some capers, anchovies, and parsley. Fry the meat until it's almost cooked through and crispy on the outside. Remove the skillet from the heat and spritz with lime and lemon juice. This will stop the meat from browning.
3. Fry an egg in a nonstick frying pan and place one on top of each schnitzel. Sprinkle each serving with paprika before serving.