Herb-Crusted Veal Schnitzel with Mashed Potatoes and Steamed Peas

Method

1. Prepare the veal cutlets by pounding them to 1/4 inch thickness
2. In a shallow dish, mix flour with salt and pepper
3. In another dish, beat eggs with milk
4. In a third dish, combine breadcrumbs with chopped herbs
5. Dip each cutlet in flour, then egg, then breadcrumb mixture
6. Heat butter in a skillet over medium heat
7. Cook cutlets until golden brown on both sides
8. Meanwhile, peel and mash potatoes with milk, salt, and pepper
9. Steam peas until tender
10. Serve schnitzel with mashed potatoes and peas
11. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.