Title: Schnitzel and Salad
Categories: Poultry Salad
Yield: 4 Servings

2	tb	Cider vinegar
1	ts	Dijon-style mustard
1/8	ts	Salt
1/8	ts	Pepper
1/4	c	Olive oil
2	bn	Aruglula; trimmed, washed,
		; dried, bite
		; sized pieces
1		Head belian endive; cored,, cut in
		; strips
1/2	c	Seasoned bread crumbs
4		Turkey cutlets; (about 3/4 pound)
3	tb	Dijon style mustard

Whisk vinegar, 1 teaspoon mustard, salt, pepper and oil in large bowl. Add arugula, radicchio and endive.

Heat broiler. Coat broiler rack with cooking spray. Place bread crumbs on waxed paper. Brush cutlets with mustard. Dip in crumbs, pressing to stick. Place on broiler rack. Lightly coat cutlets with cooking spray.

Broil 4 inches from heat 4 minutes or until golden, turning once.

Divide greens evenly among 4 dinner plates. Arrange turkey on greens. Serve immediately.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Unknown Cooking Magazine

previous

next