3 tablespoons orange juice
2 tablespoons lemon juice
1 teaspoon Djion mustard
2 shallots, finely diced
3/4 cup olive oil
Salt and freshly ground black pepper
1 cup orange juice
1/2 cup plus 2 tablespoons olive oil
2 tablespoons Dijon mustard
2 shallots, thinly sliced
Four 10-ounce bone-in veal chops, pounded 1/4-inch thick
1 cup all-purpose flour
4 large eggs, beaten
1 to 2 cups plain breadcrumbs
Salt and freshly ground black pepper
3 oranges, peeled and segmented
1 bulb fennel, thinly shaved
1 head frisee, cleaned
1 bunch watercress, cleaned
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