- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups dry bread crumbs
- Kosher salt and freshly ground pepper
- Eight 1/8-inch-thick veal cutlets (1 1/4 pounds)
- 1/2 cup plus 2 teaspoons extra-virgin olive oil
- 2 cups watercress, stemmed
- 1 cup flat-leaf parsley leaves
- 1/4 cup tarragon leaves
- 1/4 cup snipped 1-inch-long chives
- 1 teaspoon red wine vinegar
How to make this recipe
- Put the flour, eggs and bread crumbs in 3 shallow bowls. Season the bread crumbs with salt and pepper. Season the veal cutlets with salt and pepper and dust them with flour, tapping off the excess. Dip the cutlets in the beaten eggs and then in the bread crumbs, pressing to help the bread crumbs adhere.
- In a very large skillet, heat 1/4 cup of the olive oil. Add half of the cutlets and fry over high heat, turning once, until golden and cooked through, about 3 minutes. Transfer the cutlets to a paper towel-lined plate to drain. Repeat with another 1/4 cup of the olive oil and the remaining cutlets.
- In a medium bowl, toss the watercress with the parsley, tarragon and chives. Add the remaining 2 teaspoons of olive oil and the red wine vinegar, season the herb salad lightly with salt and pepper and toss well. Transfer the cutlets to plates, top with the herb salad and serve immediately.
Bright, fruity rosé.