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Ingredients: 4 Ounce(s) Veal cutlet 1 Cup(s) Flour 2 Cup(s) Bread crumbs 2 Eggs 1/2 Cup(s) Milk 1 Whole parsley leaves 1 Cup(s) Olive oil 1 1/2 Pound(s) Fingerling potatoes 1 medium Onion, diced 1/2 Cup(s) Chicken stock 1 Tablespoon(s) Dijon mustard 4 Tablespoon(s) Balsamic vinegar 2 Tablespoon(s) Olive oil, (for salad) 2 Lemons Directions: 1. Wash the potatoes, put in salted water with a sprig of rosemary and 1/2 bulb of garlicup Cook until tender. Let them cool, then slice. 2. Pound the veal pieces until very thin. (Use plastic wrap on top and bottom of veal.) 3. Mix together the eggs and milk. 4. Season the veal with salt and pepper. Dip the veal in flour, then the egg and milk mixture, then in the bread crumbs. 5. Heat the oil in a saute pan and cook the veal. Once each piece is nicely browned, turn them over to finish cooking. 6. Put the veal on a plate and garnish with whole parsley leaves and lemon. 7. To make the potato salad, take the sliced potatoes, put them in a large pan with the chicken stock, and some salt and pepper. Over low heat, add the oil, balsamic vinegar, mustard, the chopped onion and chopped parsley. Yields 4 servings
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