Schnitzel and salad

 
                            Schnitzel and Salad
 
 Recipe By     : Unknown Cooking Magazine
 Serving Size  : 4    Preparation Time :0:00
 Categories    : All Newly Typed Not Shared       Poultry
                 Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Tablespoons   cider vinegar
    1      teaspoon      Dijon-style mustard
      1/8  teaspoon      salt
      1/8  teaspoon      pepper
      1/4  cup           olive oil
    2      bunches       aruglula, trimmed, washed, dried -- bite sized pieces
    1      head          Belian endive, cored, -- cut in strips
      1/2  cup           seasoned bread crumbs
    4                    turkey cutlets -- (about 3/4 pound)
    3      Tablespoons   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.
 
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