Wiener Schnitzel With Tomato Salsa Over Greens
- TOMATO SALSA:
- 1/4 cup flour
- 1 egg lightly beaten
- 1 cup bread crumbs
- 1 1/4 pounds 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
- 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 snipped chives
- 2 teaspoons white wine vinegar
- 1 tablespoon olive oil
- Salt to taste
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.