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1
See note for how to pound veal (or chicken or steak or pork) into cutlets.
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2
For the veal:
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Place the flour in a shallow pan and season with salt and pepper.
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4
Lightly beat the eggs and water in another shallow pan and season with salt and pepper.
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5
Combine the bread crumbs, thyme, and rosemary in a third shallow pan and season with salt and pepper.
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6
Arrange the flour, egg wash, and bread crumb pans in a line in front of you, and have a clean platter or pan ready to hold the dredged veal.
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7
Working with one piece at a time, season the veal with salt and pepper.
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8
Dip the cutlet in the flour, shaking off any excess, then in the egg wash, allowing the excess egg to drain back into the pan.
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9
Finally, dip the cutlet in the bread crumbs, pressing gently to coat evenly, and place on the clean platter or pan.
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10
Refrigerate for at least one hour, or up to six hours.
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11
Heat the olive oil in a large skillet over high heat.
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12
If your pan is not large enough for both pieces of veal, use two pans and divide the olive oil between them.
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13
When the oil is hot, add the veal and cook about 3 minutes per side, shaking the pan back and forth every 30 seconds or so to create a crisp, golden brown crust.
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14
Transfer the veal to a plate lined with several layers of paper towels to soak up any excess oil, and season with salt and pepper.
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15
For the salad:
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16
Combine the arugula, frisee, tomato, and onion in a mixing bowl.
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Toss the salad with the olive oil, the juice of half the lemon, salt, and pepper.
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18
To Serve
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Place the veal in the center of two plates, top with the salad, drizzle with the remaining lemon juice, and serve.
