For the vinaigrette: In a small mixing bowl, add the orange juice, lemon juice and mustard and shallots, and mix together. Whisk in the olive oil in a steady stream. Season with salt and pepper. For the veal: In a large bowl, mix the orange juice, 1/2 cup oil, mustard and shallots until combined. Place the veal chops in the marinade and refrigerate for 20 minutes. Take veal out of the marinade and lightly pat dry. Place the flour, eggs and breadcrumbs into three separate shallow bowls. Sprinkle the breadcrumbs with salt and pepper. Remove a veal chop from the marinade, allowing any excess liquid to drip off. Dredge the veal chop in the flour, shaking off any excess. Then dip into the egg mixture, and then cover with breadcrumbs. Repeat this with the remaining chops. Heat the remaining 2 tablespoons oil in a saute pan over medium heat. When the oil is hot, fry the veal until golden brown, about 3 minutes on each side. Remove from the pan onto paper towels to absorb any excess oil. For the salad: In a medium mixing bowl, place the orange segments, fennel, frisee and watercress. Pour the citrus vinaigrette over top and toss well. Divide the salad among four plates and place a veal chop on the salad.
Recipe courtesy of Chef Lynn Crawford, 2009