Veal Holstein

Ingredients

Veal steaks, tenderised.
Eggs.
Breadcrumbs, seasoned well with salt and pepper.
Spinach.
Butter.
Garlic.
Quail eggs.
Marinated anchovies.
Béarnaise Sauce.
Lemon wedges.
Parley, finely chopped.

Method

Prepare Béarnaise sauce and keep warm in bain-marie.
Beat eggs.
Lightly season veal steaks with salt and pepper.
Crumb veal steaks by dipping in beaten egg and then rolling in seasoned breadcrumbs.
Lightly fry two quail eggs per veal steak, and set aside.
Fry crumbs steaks with butter and a touch of garlic.
Rest for one minute on absorbent paper.
Meanwhile, sauté spinach with butter and a touch of garlic.
Place two quail eggs on each veal steak, placing an anchovy across each egg.
Sprinkle with parsley.
Serve steaks with spinach, lemon wedges and Béarnaise sauce on side of place.