Title: Wiener Schnitzel with Tomato Salsa over Greens (Mf)
Categories: Veal-sal, Meal-sal
Yield: 4 Servings

1/4 c Flour
1 Egg, lightly beaten
1 c Bread crumbs
1 1/4 lb Veal scallops from the top
-round, pounded thin between
-sheets of plastic wrap
Salt and freshly ground
-black pepper
Vegetable oil, for sauteing
Greens like mesclun or
-arrugula, tossed with
-mustard vinaigrette
Tomato salsa, see recipe

Place flour, eggs and bread crumbs in 3 separate shallow plates. Season
veal with salt and pepper. Preheat the oven to 200 degrees. Dredge veal in
flour and shake off excess. Then dip floured veal in eggs and then in bread
crumbs; set crumbed mixture on a rack for coating to set. In a large
skillet heat 1/4-inch deep vegetable oil. When hot, add the veal without
crowding in a batch and cook for 3 minutes a side. With a slotted spatula
transfer the veal to a baking sheet. Set first batch in oven to keep warm.
Repeat with a second or third batch until all the veal is done. Keep the
veal warm in the low oven while you eat your first course. When ready to
eat, center greens on a dinner plate. Cut veal into strips on the diagonal
and pile in the center. Garnish with salsa.

Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved

MC Busted by Gail Shermeyer by TVFN Website on April 21, 1997

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6678 Posted to MC-Recipe Digest
V1 #609 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997