Ingredients
- 4 veal cutlets (about 4 ounces each)
- 1/4 teaspoon salt
- ground black pepper to taste
- 1/4 teaspoon paprika
- 1/2 cup all-purpose flour
- 1 egg, beaten with 1 tablespoon water
- 1 cup bread crumbs, panko
- 1/2 cup Canola oil as needed for frying
Dressing:
- 1 tablespoon cider vinegar
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 2 teaspoons fresh parsley, finely chopped
- 2 teaspoons fresh dill, minced
- ground black pepper to taste
- walt to taste
- 1/2 cup Canola oil
Salad:
- 4 cups Romaine lettuce, cut bite size
- 1/3 cup walnut pieces, coarsely chopped
- 1 apple, diced (Granny or Red Delicious)
- 1/3 cup blue cheese, crumbled
- 4-5 red onions, sliced
- 4 lemon wedges
Instructions
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Prepare dressing by whisking vinegar, lemon, honey, parsley, dill, salt and pepper together in a bowl. Slowly add oil while whisking constantly. Hold for later use.
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Pound cutlets thin and apply a standard breading procedure: blot dry, season with salt, pepper and paprika, dredge in flour, then into egg, then bread crumbs. Make sure to press panko bread crumbs into veal.
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Heat oil in medium sauté pan to about 350°F over medium heat (until shimmering but not smoking). Working in batches, add the breaded veal to the hot oil and pan fry on the first side for about 2 minutes, or until golden brown and crisp. Turn once and finish pan frying on the second side, about 2 minutes more or until it reaches an internal temperature of 160°F. Drain briefly on absorbent paper towels and use immediately or hold hot for service.
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While veal is draining, mix the lettuce, walnuts, apples, blue cheese, onions. Add dressing as needed and toss gently.
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Serve one veal cutlet over 1-1/2 cups of salad. Garnish with lemon wedges.
