This is Daniel Boulud's take on Wiener schnitzel, a breaded and fried veal cutlet. He lightens the dish by making it with thinly pounded monkfish fillets, breaded on only one side. He serves it with a mix of asparagus, zucchini and butternut squash. At home, instead of pounding monkfish thinly, slice the fillets thinly. Serve them with asparagusno zucchini or squash.
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