VEAL SCHNITZEL

VEAL SCHNITZEL image

Yield 6 servings

Number Of Ingredients 12

6 5x3x1/4-inch veal cutlets
1 1/4 cups (or more) chilled whole milk plus 2 tbls
1 cup all purpose flour
2 large eggs, beaten to blend
2 1/4 cups panko
1 cup finely grated Pecorino Romano
1/4 cup (1/2 stick) butter
2 tbls canola or vegetable oil
2 tbls fresh lemon juice
2 tbls finely chopped shallot
5 tbls olive oil
6 cups mixed baby greens

Steps:

Veal: Arrange cutlets in 11x7x2-inch glass dish. Add 1 1/4 cups (or more) milk to cover. Cover; chill at least 1 hour and up to 3 hours. Place flour in shallow dish. Place eggs in second shallow dish; whisk in 2 tbls milk. Mix panko and cheese in third shallow dish. Drain cutlets; pat dry. Sprinkle with salt and pepper. Coat cutlets with flour, then egg mixture, then panko mixture, shaking off excess and pressing to adhere. Arrange on rimmed baking sheet. Preheat oven to 325F. Melt butter with oil in large skillet over medium-high heat. Add 3 cutlets to skillet. Cook until brown, 3 to 4 minutes per side. Transfer cutlets to rimmed baking sheet. Place in oven to keep warm. Repeat with remaining 3 cutlets. Salad: Mix lemon juice and shallot in bowl. Whisk in oil. Season with salt and pepper. Place greens in large bowl; toss with dressing. Place 1 cutlet on each of 6 plates. Top with salad. Spoon herbed spaetzle in brown butter alongside.