For the salsa verde:
- 1 cup tightly packed parsley with a few¬†tablespoons fresh thyme or tarragon¬†destemmed, washed, and dried
- 1 tablespoon finely minced shallot¬†or red onion
- 2 teaspoons sherry or wine vinegar
- 1 tablespoon capers, rinsed
- 1/3 cup olive oil
- Pinch of coarsely ground black pepper
- 1/8- 1/2 ¬†teaspoon salt, depending on¬†how salty your capers are
- 6 veal scallops or chops, about 1/4 " thick
- 1/2 ¬†teaspoon salt
- 3 large eggs, beaten
- 1 1/2cups bread crumbs
- 2 tablespoons olive oil or lard, plus more¬†if necessary
- Salt (preferably ajlaky sea salt)
- Freshly ground black pepper
- 1 lemon, cut into six wedges
To prepare the salsa verde, combine the shallot and vinegar in a bowl and set aside for 15¬†minutes. Chop the herbs and capers together, leaving part of the mixture coarse while continuing¬†to mince the rest to a texture of fine specks.
- Combine the herbs and capers with the shallot. Stir¬†in enough olive oil to just cover the herbs, then mix to combine. Finally, stir in a pinch of black¬†pepper and taste for salt, adding more if necessary.
- Lightly season the cutlets on each side with the salt. Pass them first through the beaten¬†eggs, and then the bread crumbs.
- Heat the oil or lard in a skillet over medium-high heat. When the fat starts to shimmer,¬†add the cutlets, cooking them in batches so as to not overcrowd the pan.
- Flip the cutlets when the¬†first side has browned, 2 to 3 minutes, and brown the second side, adding more oil to the pan if¬†necessary. Be careful not to overcook the cutlets-they should be a rosy pink in the center.
- The¬†idea is to cook them quickly over high heat, so as to sear and crisp the outside. Remove them from¬†the skillet, place on a warm platter, and sprinkle with a little sea salt and pepper.
- Serve with lemon wedges and salsa verde on the side.