Ben'S Cold Veal Cutlet Salad - cooking recipe

Ingredients

6 breaded veal cutlets pounded to 1/4 \" thickness
5 Small spring onions sliced
25 small cherry tomatoes
Fresh rucola cleaned and torn
1 Tsp Sugar
salt, pepper
Balsamic Vinegar
Olive oil extra vergine

Preparation

Fry breaded cutlets until browned-set aside to cool on paper towels .Meanwhile saute spring onions in oil until tender but not browned-remove.
Quarter cherry tomatoes and strain to release excess liquids. Clean and gently break rucola leaves into bite-sized pieces. Combine in a sufficient sized bowl, spring onions, tomatoes and rucola and dress with sugar, salt , pepper , balsamic vinegar and olive oil. The dressing should be quite liquid as it is needed to marinade the final salad. Cut 1/2 \" strands of previously cooked cutlets (width wide direction)and set aside. In a glass pyrex casseroul dish begin to layer, vegetables then cutlet strands, vegetables, cutlet strands until ingredients have finished. Cover and allow to marinate for 5-6 hours.