Instructions: Heat the oven to 300 degrees. Spread the almonds on a baking sheet and toast until barely brown, about 10 minutes. Cool, then transfer to a blender and process until ground but not oily. Place in a shallow bowl and add the bread crumbs, sage, parsley, garlic, cayenne, and salt and pepper to taste.

Beat the eggs with the milk in a second shallow bowl. Have ready a third shallow dish with flour for dredging. Season the cutlets on both sides with salt and pepper. Dip them into the flour, then the egg mixture and finally dredge in the bread crumb mixture to coat both sides.

Divide the frisee or mesclun among TV trays, in the largest compartment, and set aside.

Heat 1 or 2 large skillets over medium-high heat. Add the butter and when the foam subsides, carefully lay the cutlets into the pan(s). Lower the heat to medium and cook until the cutlets are browned and crisp and cooked through, about 2 to 3 minutes on each side, depending on the thickness. Lay each on the greens on a tray and serve at once, with lemon for garnish.

This recipe yields 4 servings.

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