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1
In a large bowl, combine the oil, vinegar and shallots.
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2
Season with lemon juice, salt and pepper.
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3
Top but don't toss with the fennel, lettuce and herbs, then set aside.
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4
(You will toss the salad just before serving.)
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5
Put the flour on a large plate.
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6
In a shallow bowl, whisk together the eggs and milk.
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7
Put the breadcrumbs in a deep dish.
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8
Season the cutlets with salt and pepper.
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9
Dredge one in the flour, coating completely, then shake off any excess.
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10
Dip it in the egg mixture, letting any excess drip off, then coat with the breadcrumbs, gently pressing it into breadcrumbs so they stick.
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11
Put the breaded cutlet on a plate large enough to fit all of them without crowding and repeat with the remaining cutlets.
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12
In a large skillet, heat 1/4 inch oil over medium-high heat until it shimmers.
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13
Working in batches, if needed, add the cutlets and cook until golden brown, about 4 minutes.
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14
Flip the pieces over and cook until just cooked through, about 3 minutes.
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15
Transfer the cutlets to a paper towel-lined platter, sprinkle with salt and tent with foil to keep warm.
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16
Repeat with the remaining cutlets.
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17
Transfer the cutlets to plates.
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18
Toss the salad with the dressing, check the seasonings, then mound on top of the cutlets and serve.
