Wiener Schnitzle with Dill Green Goddess Salad
6 bone in veal or pork chops, 6 ounces each, 1 to 1 ¼-inches thick
3/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
3 whole eggs
1/3 cup seltzer water
2 cups freshly-made coarsely ground dry breadcrumbs or panko
2 tablespoons sunflower or other unflavored oil
2 tablespoons unsalted butter
Optional: Serve with Dill Green Goddess Salad Bowl
Place the flour on a plate and season with salt and pepper. Place the egg and seltzer water in a bowl, season with salt and pepper and whisk together until well combined. Place the breadcrumbs on another plate and season with salt and pepper.
Using a meat mallet, pound the meaty part of the veal until it is 3/8- inch thick. Season with salt and pepper.
Working one at a time, dip the veal in flour, tapping off the excess. Dip the flour-dusted veal into the egg so it’s completely coated. Let the excess drain. Place the veal in the breadcrumbs turning so that the veal chop is completely coated. Shake off any excess.
Warm the oil and melt the butter over medium high heat in a large frying pan large enough to hold all 6 of the chops. You may need to use 2 pans and divide the butter and oil. Add the veal chops and cook until golden, 4 to 5 minutes. Turn the veal chops and continue to cook for an additional 4 minutes until golden and slightly firm to the touch.
To serve, place a veal chop in the center of each plate. Top each veal chop with a Dill Green Goddess Salad Bowl placing it on top. Serve immediately.