40.) VEAL SCALLOP OPEN SANDWICH
(4 servings)
2 tbsp. butter
4 slices bread
1 heat lettuce
4 small veal scallops
3 tbsp. flour
1/4 cup oil
1/2 tsp. celery salt
4 tomatoes
1/2 tsp. garlic salt
Butter bread. Separate lettuce into leaves, wash and pat dry and
shred. Pound veal to flatten; coat with flour. Fry veal in oil
2-3 minutes each side until lightly browned. Remove from pan;
keep warm. Halve tomatoes, place in pan cut sides down. Fry 3
minutes, turn over, sprinkle with celery and garlic salt. Remove
from heat. Place bread on four individual dishes. Place veal on
each; add layer of lettuce; top with two tomato halves and serve.
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