Wiener Schnitzel With Tomato Salsa Over Greens

Recipe Ingredients

1/4 cup	15g / 0.5oz	Flour
1		Egg - lightly beaten
1 cup	146g / 5.1oz	Bread crumbs
1 1/4 lbs	567g / 20oz	Veal scallops - preferably cut from
		The top round and pounded thin between
		Sheets of plastic wrap
		Salt - to taste
		Freshly-ground black pepper - to taste
		Vegetable oil - for sauteing
		Greens like mesclun or arrugula
		Tossed with mustard vinaigrette
		Tomato Salsa
1		Haas avocado - pitted, peeled,
		And cut into 1/4" dice
2		Vine ripened tomatoes - seeded, and
		Cut into 1/4" dice
1		Jalapeño pepper - seeded, diced
2 tablespoons	30ml	Snipped chives
2 teaspoons	10ml	White wine vinegar
1 tablespoon	15ml	Olive oil
		Salt - to taste

Recipe Instructions

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 Tomato Salsa.

Tomato Salsa: Combine all of the ingredients and spoon over sliced Wiener Schnitzel. (Makes about 1 1/2 cups)

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - (Show # MF-6678) - - from the TV FOOD NETWORK

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