If not already thin, place pork or veal cutlets between two sheets of plastic wrap and pound with a meat mallet to about 1/8–1/4 inch thickness. Trim any large fat pieces and pat dry with paper towel.

Set up breading station

Place flour in a shallow dish and season with 1/2 tsp salt and 1/2 tsp black pepper. In a second shallow bowl whisk the 2 eggs with 2 tbsp milk. In a third shallow bowl combine breadcrumbs, 1/2 tsp paprika, 1/2 tsp garlic powder and remaining 1/2 tsp salt and 1/2 tsp black pepper.

Bread the cutlets

Dredge each cutlet first in seasoned flour, shaking off excess, then dip into the egg wash, letting excess drip off, then press into the breadcrumb mixture to coat evenly. Set on a wire rack while you heat the pan.

Cook the schnitzels

Heat a large skillet over medium-high heat and add 1/2 cup vegetable oil and 1 tbsp butter. When oil is hot (shimmering) but not smoking, add cutlets in a single layer (work in batches if needed). Fry 2–3 minutes per side until golden brown and an instant-read thermometer inserted into the thickest part reads 145°F (63°C) for pork or until veal is cooked through and juices run clear. Transfer to a paper-towel-lined plate and keep warm in a low oven (200°F / 95°C).

BBQ Hollandaise

Prepare a double boiler

Bring a small pot of water to a gentle simmer. Choose a heatproof bowl that nests over the pot without touching the water. Reduce heat to very low so water simmers gently.

Whisk egg yolks

In the heatproof bowl, whisk the 3 egg yolks with 1 tbsp lemon juice and 1/2 tsp Dijon mustard until combined and slightly thickened.

Cook and emulsify

Set the bowl over the pot (off direct heat if water is barely simmering). Whisk constantly and slowly drizzle in the hot melted butter (in a thin stream) until the sauce thickens and emulsifies into a smooth hollandaise. This should take 3–5 minutes. If the sauce becomes too thick, whisk in 1 tsp warm water at a time to loosen.

Finish with BBQ

Remove bowl from heat. Whisk in 3 tbsp BBQ sauce, 1/4 tsp smoked paprika, 1/4 tsp salt, and a pinch (1/8 tsp) cayenne if using. Taste and adjust salt or lemon juice as needed. Keep sauce warm (set bowl over a pot of very warm water off the heat) until serving; do not overheat or it may break.

Eggs & Biscuit

Warm biscuits

If using store-bought biscuits, bake or warm according to package directions. Brush with 2 tbsp butter just before serving.

Cook sunny-side up eggs

Heat a nonstick skillet over medium-low and add a small pat of butter or a teaspoon of oil. Crack eggs into the pan (work in two batches if needed). Cook slowly for 3–4 minutes until whites are set but yolks remain runny. Season each egg with a pinch of salt (about 1/8 tsp) and black pepper. For slightly more set whites, cover the pan for the last 30–45 seconds.

Assembly & Garnish

Place one warm biscuit on each plate and top with a cooked schnitzel.

Carefully place one sunny-side-up egg on top of each schnitzel.

Ladle 2–3 tablespoons of the warm BBQ hollandaise over each egg and schnitzel, covering the yolk slightly.

Garnish with a sprinkle of chopped parsley and serve with a lemon wedge on the side. Serve immediately so yolks remain runny and hollandaise is warm.