How to Make It
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.