Pork Cutlets with Braised Cabbage, Fried Eggs, and a Lemon-Caper Butter Sauce
Cook the bacon in a heavy large skillet over medium-high heat until golden but not crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate. Add the cabbage to the pan drippings in the skillet. Season with salt and pepper and sauté until the cabbage begins to soften, about 2 minutes. Add the carrots and sauté 1 minute. Add the wine. Cover and simmer over low heat, stirring occasionally, until the cabbage softens, about 3 minutes. Season the braised cabbage to taste with salt and pepper and simmer uncovered until the cabbage is tender and most of the liquid evaporates, about 5 minutes. Stir in the parsley and the cooked bacon.
Meanwhile, to prepare the pork: Using a meat mallet, pound each pork cutlet between sheets of plastic wrap to about ¼-inch thickness. Place the flour in a pie plate. Lightly whisk 2 of the eggs in a second pie plate to blend. Place the breadcrumbs in a third pie plate.
Sprinkle the pork cutlets generously on both sides with salt and pepper. Working with 1 pork cutlet at a time, dip the cutlets into the flour to coat lightly, then into the eggs and lastly, dip them into the breadcrumbs and pat firmly to coat completely. Place the coated pork cutlets on a baking sheet or a plate lined with waxed paper. Cover and refrigerate for 30 minutes.
Melt 2 tablespoons of the butter with 1 tablespoon of the oil in each of 2 large nonstick frying pans or griddle pans over medium heat. Add 2 pork cutlets to each pan and cook until golden brown on the bottom, about 3 minutes. Turn the pork cutlets over and melt 1 tablespoon of butter with 1/2 tablespoon of oil around the cutlets in each pan. Continue cooking until the pork cutlets are golden brown on the bottom and just cooked through, about 3 minutes. Transfer the pork cutlets to a plate lined with paper towels to absorb any excess oil and butter.
Meanwhile, to prepare the sauce: Heat the oil in a medium sauté pan over medium-high heat. Add the shallots and sauté until tender, about 1 minute. Add the wine, lemon juice, anchovies, and capers. Simmer until the liquid is reduced to 1/4 cup. Remove from the heat. Whisk the butter into the sauce. Add the parsley. Season to taste with salt and pepper. Set the sauce aside and keep it warm.
Heat 1 tablespoon of oil on the griddle over medium heat. Crack the eggs onto the griddle and cook until the whites are set but the yolks are creamy, about 3 minutes.
Mound the braised cabbage on 4 plates. Arrange the pork cutlets alongside the cabbage. Set 1 sunny-side up egg atop each cutlet. Drizzle the sauce over the cutlets and the eggs and serve.
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