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© Meredith Corporation. All rights reserved. Used with permission.
Heat oven to 200°F. In a large bowl, whisk together lemon juice oil and 1/4 teaspoon salt. Add frisee to bowl and gently toss. Set aside in refrigerator.
In a shallow dish, combine flour with remaining 3/4 teaspoon salt and pepper. Beat eggs in a separate dish with water. Pour breadcrumbs into another dish. Coat a veal cutlet in flour, then dip into egg mixture, allowing excess to drip off. Finally, coat cutlet in breadcrumbs. Set aside on a plate. Repeat with remaining veal cutlets.
Heat 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add a few of veal cutlets, being sure not to crowd skillet. (Cooking should be done in 3 batches.) Cook 2 minutes; flip and cook another 2 minutes, until veal is golden brown. Transfer to a baking sheet and place in 200°F oven. Repeat with remaining cutlets 2 more times, adding 1 tablespoon butter for each remaining batch.
Serve frisee with the cutlets. Garnish with lemon wedges.