Fried Veal Cutlets With Herb Salad

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1/2 cup all-purpose flour

2 large eggs, beaten

1 1/2 cups dry bread crumbs

Kosher salt and freshly ground pepper

Eight 1/8-inch-thick veal cutlets (1 1/4 pounds)

1/2 cup plus 2 teaspoons extra-virgin olive oil

2 cups watercress, stemmed

1 cup flat-leaf parsley leaves

1/4 cup tarragon leaves

1/4 cup snipped 1-inch-long chives

1 teaspoon red wine vinegar

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