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1
Spread the flour on a plate.
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2
Bear the eggs with the water in a shallow bowl.
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3
Put the bread crumbs on another shallow plate.
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4
Season the veal with salt and pepper.
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5
Dredge it in the flour, shaking off the excess, dip in the eggs to coat, and then transfer to the bread crumbs, turning to coat evenly.
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6
Place the meat on a sheet of wax paper or on a cooling rack.
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7
(The veal can be prepared to this point up to 1 hour ahead and refrigerated; bring to room temperature before cooking.)
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8
Heat the oil in a large heavy saute pan over medium-high heat until shimmering but not smoking.
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9
Working in batches, add the veal, without crowding, and cook until a golden crust forms on the first side, about 2 minutes.
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10
Regulate the heat as necessary to evenly brown.
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11
Turn and cook for 2 minutes more, or until golden.
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12
Transfer to a cooling rack and keep warm while you prepare the sauce.
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13
Add about a teaspoon of the butter and the shallot to the pan and soften over medium heat, about 30 seconds.
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14
Season with salt and pepper, add the wine or vermouth, and increase the heat to high.
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15
When the wine has almost evaporated, whisk in the remaining butter bit by bit while shaking the pan.
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16
Add the lemon juice and chopped herbs, then taste and adjust the seasonings.
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17
Serve the veal with the sauce spooned over it.
