Directions: Dredge each veal cutlet in the flour. In a small bowl, beat the eggs, soy sauce, and lemon juice together. Dip each cutlet into the egg mixture and then coat with the bread crumbs. Heat a small amount of olive oil in a frying pan and cook each cutlet for 3 minutes on each side. Set aside the cooked cutlets and keep warm. For the sauce, heat the 1/4 cup olive oil and saut, the garlic until golden. Add the anchovy fillets and stir well to dissolve. Stir in the tomato paste, water, capers, and parsley. Saut, for a few minutes to combine flavors. Serve over the veal cutlets.