1. 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.
  2. 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.
  3. 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.
  4. While veal is draining, mix the lettuce, walnuts, apples, blue cheese, onions. Add dressing as needed and toss gently.
  5. Serve one veal cutlet over 1 ½ cups of salad. Garnish with lemon wedges.
4.43 avg. rating (88% score) - 7 votes

Nutrition information per serving: 573 k/Cal; 37 g protein; 25 g carbohydrate; 3 g fiber; 38 g fat; 7 g saturated fat; 135 mg cholesterol; 822 mg sodium.

One Response

  1. Maureen Weber says:

    this looks famous! Will make it soon….we love veal!!! Thanks

Leave a Comment