Schnitzel with Creamy Herb Sauce
Rinse, trim and finely chop scallions, arugula and parsley. Season veal or turkey cutlets with salt and dredge in flour. Heat 2 tablespoons oil in a pan. Add cutlets and fry over medium heat, 3-4 minutes per side.
Remove cutlets from pan and keep warm. Deglaze pan drippings with white wine (or substitute vegetable broth and 2 tablespoons lemon juice for the wine). Stir in creme fraiche and season with salt. Simmer about 3 minutes. Stir in scallions, arugula and parsley and let stand about 2 minutes before serving.