Heat oven to 200°. In a large bowl,
whisk together lemon juice, oil and 1/4 tsp
of the salt. Add friseé to bowl and gently
toss. Set aside in refrigerator.
In a shallow dish, combine flour with
remaining 3/4 tsp salt and the pepper.
Beat eggs in a separate dish with 1 tbsp
water. Pour bread crumbs into another
dish. Coat a veal cutlet in flour, then dip
into egg mixture, allowing excess to drip
off. Finally, coat cutlet in bread crumbs.
Set aside on a plate. Repeat with
remaining veal cutlets.
Heat 2 tbsp of the butter in a large
nonstick skillet over medium-high heat.
Add a few of the veal cutlets, being sure
not to crowd skillet. (Cooking should
be done in 3 batches.) Cook 2 minutes;
flip and cook another 2 minutes, until
veal is golden brown. Transfer to a
baking sheet and place in 200° oven.
Repeat with remaining cutlets 2 more
times, adding 1 tbsp of the butter for
each remaining batch.
Serve frisée over cutlets. Garnish with