Veal Schnitzel with Tuna Sauce and Herb Salad

Ingredients

• 80 gm (2 cups) panko crumbs
• 40 gm (½ cup) finely grated pecorino
• 75 gm (½ cup) plain flour, seasoned to taste
• 2 eggs, lightly beaten
• 4 veal schnitzels (180gm each)
• Vegetable oil, for shallow-frying
• 1 cup each (loosely packed) flat-leaf parsley, dill and tarragon
• Tuna sauce
• 185 gm canned tuna in olive oil, drained
• 150 gm (½ cup) mayonnaise
• 2 tbsp baby capers in vinegar, drained and chopped
• 40 gm cornichons, finely chopped
• ¼ cup (loosely packed) flat-leaf parsley
• 1-2 tbsp lemon juice, plus lemon wedges to serve