Breaded Veal Cutlets with Hazelnuts

Preparation

1. For optimal tenderness: before cooking, flatten the cutlets using a meat mallet.
2. Dry the cutlets well with a paper towel, then salt and pepper on both sides.
3. For bread crumbs, work one cutlet at a time.
4. Put the cutlet in the flour and cover it on both sides.
5. Put the cutlet in the beaten egg mixture. Be sure to remove the excess egg before placing the cutlet in the bread crumbs. Cover well with bread crumbs.
6. For a thicker breading, repeat step 4.
   
7. Repeat for all cutlets.
8. To cook, heat a skillet over high heat with vegetable oil.
9. Add 1 or 2 cutlets to skillet when oil is hot.
10. Cook for 2 minutes, lower the heat and then flip cutlets for an additional 1 to 2 minutes of cooking. Repeat this step with remaining cutlets.
11. In a stainless steel mixing bowl, mix olive oil, lime juice and honey.
12. Coarsely chop the hazelnuts and sauté them without any fat in a pan until they have a golden colour. Add them to the oil mixture.
13. Pour on the cutlets when serving.
14. Slice the radishes finely and mix with the mesclun salad.
15. Add the olive oil, zest and lime juice, as well as a little fleur de sel and freshly ground pepper. Toss well.