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Ingredients
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Meat
Breading
Frying
Garnish
Method
Preparation of Veal
- 1
Pound the Veal
Place the veal cutlets between two sheets of plastic wrap. Use a meat mallet to pound them to about 1/4 inch thick.
- 2
Season the Veal
Sprinkle both sides of the veal cutlets with salt and black pepper.
Breading Process
- 3
Prepare Breading Stations
Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and grated Parmesan cheese.
- 4
Bread the Veal
Dredge each veal cutlet first in flour, shaking off excess, then dip in the beaten eggs, and finally coat with the breadcrumb and Parmesan mixture.
Cooking
- 5
Heat the Oil
In a large skillet, heat the olive oil over medium-high heat until hot.
- 6
Fry the Veal
Add the breaded veal cutlets to the skillet in batches, cooking for about 3-4 minutes on each side until golden brown and cooked through. Drain on paper towels.
Assembly and Serving
- 7
Prepare the Greens
In a large bowl, toss the mixed spring greens with olive oil, lemon juice, salt, and pepper to taste.
- 8
Plate the Dish
On each plate, place a breaded veal cutlet, top with a slice of prosciutto, and sprinkle crumbled goat cheese over the top. Serve the dressed spring greens on the side.