2 Tbsp. honey
2 Tbsp. white wine vinegar
2 Tbsp. finely chopped fresh chives
1 Tbsp. Dijon mustard
2 Tbsp. EVOO
Salt/Pepper
Whisk the honey, vinegar, chives, and mustard in a medium bowl to blend. Slowly add the oil while constantly whisking. Season the vinaigrette to taste with salt & pepper, and set it aside.
Chicken/Pork/Veal Cutlet
1 1/4 cups fresh breadcrumbs (tear sourdough bread into chunks and grind in a food processor until crumbs form)
1 1/3 cups finely grated aged Jack Cheese
2 large eggs
All-Purpose flour, for dredging
4 cutlets (about 5 oz. each), pounded out flat if needed (about 1/4 in. thick)
Salt/Pepper
4 Tbsp. (1/2 stick) butter
2 Tbsp. EVOO
Mix the breadcrumbs and Jack Cheese together in a shallow bowl. Lightly whisk the eggs in another shallow bowl to blend. Place the flour in a third shallow bowl. Sprinkle the veal cutlets generously with salt & pepper on both sides. Dip the veal cutlets into the flour to coat lightly, then into the eggs, and finally into the breadcrumb mixture, patting the crumb mixture to make it adhere.
Preheat the oven to 250 degrees. Melt 2 Tbsp. of the butter with 1 Tbsp. of the EVOO in a large nonstick frying pan over medium-high heat. Add 2 cutlets to the pan and cook for 3 min. on each side, or until golden brown and just cooked through. Transfer the cooked cutlet to a wire-rack and rimmed baking sheet; transfer to the warm oven. Add the remaining Tbsps. butter and EVOO, cook the last 2 cutlets, and transfer to the warm oven to keep warm.
Salad
4 cups fresh baby spinach
In a large bowl, toss the spinach leaves with enough vinaigrette to coat. Mound the spinach on 4 plates. Arrange the veal on the spinach, and serve (adding more vinaigrette if desired).
*Recipe courtesy of Relaxed Cooking with Curtis Stone, p. 164-165
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