Wednesday, May 18, 2016

Spring Asparagus Salad with Mini Potato Chip Schnitzel

I officially declare this recipe a less guilty way to eat potato chips because salad and protein are involved. 

Are you with me?

Potato chips make a great coating for schnitzel. A fun food for kids of all ages. For flavor twists, use barbecue or sour cream and onion potato chips for the mix. 

You can also go all upscale and colorful and use homemade or store bought gourmet chips like blue, beet or sweet potato chips. All would add some lovely color.

The schnitzel recipe can be made with whole cutlets. Just skip cutting out the rounds with a cookie cutter. I wanted a miniature size for presentation so I used a small round cookie cutter to shape the schnitzel out of the veal. Skip that and take the easier way of cutting asymmetrical pieces or strips out of the meat. 

Of course, you don't have to use veal. Substituting turkey or chicken cutlets would also work well in this recipe. 
To bump up the color factor, I used orange tomatoes and red onions in the salad. 

Spring Asparagus Salad with 
Mini Potato Chip Schnitzel
Prep Time: 25 minutes 
Cook Time: 15 minutes 
Yield: Serves 4


For the Salad:
  • 8 baby asparagus spears
  • 1 cup cherry tomatoes (I used orange Zumas)
  • 1 red onion
  • 6 cups spring mix salad greens
  • For the Dressing:
  • 4 tablespoons extra virgin olive oil
  • 2 teaspoons white wine vinegar
  • 1 teaspoon chopped fresh chives
  • kosher salt and freshly ground black pepper to taste. 
For the Potato Chip Schnitzel: 
  • 1 pound of thin cut veal cutlets 6 oz of potato chips
  • 4 tablespoons all-purpose flour 2 eggs 
  • 2 cups canola oil or vegetable oil for frying 

Make the salad:
  • Trim the asparagus and chop into pieces on the diagonal. 
  • Bring a medium-sized saucepan of water to a boil over medium heat. 
  • When the water is boiling, add the asparagus pieces and cook for 5 minutes. 
  • Drain and set aside to cool. 
  • Slice the cherry tomatoes in half.
  • Peel the red onion and slice into rings. 
  • Place the spring mix greens in a large bowl. Add the asparagus pieces, sliced cherry tomatoes and red onion rings. 
  • Toss to combine and set aside. 
Make the Salad Dressing:
  • In a small bowl whisk together the extra virgin olive oil and the white wine vinegar. 
  • Whisk in the chives. 
  • Season with kosher salt and freshly ground pepper to taste. Set aside. 
Make the Schnitzel:
  • Wash the veal cutlets and pat them dry with a paper towel. 
  • Cover the veal cutlets with plastic wrap. Use a mallet or your fist to gently pound the cutlets until they are thin. 
  • Use a small round 2+1/4" cookie cutter to cut out round pieces out of the veal cutlets. Cut the resulting scraps into strips. 
  • Crush the potato chips into small pieces. Use a rolling pin to crush them in the bag. Alternately, place the chips in a food processor and pulse until they resemble large crumbs. 
  • Place the crushed potato chips in a bowl with the all-purpose flour and whisk them together until completely combined. 
  • Pour the mixture into a deep, flat dish. 
  • In a separate small bowl beat the eggs together with a fork or a small whisk. 
  • Pour the egg mixture into a separate deep dish. 
  • Heat the oil in a deep medium sized skillet over medium heat. 
  • Place a layer of towels next to the stove. 
  • Coat each round piece of veal in the beaten egg, then dredge the veal piece with the potato chip all-purpose flour mixture and place the coated pieces in the hot oil. 
  • Cook for a few minutes until golden brown on each side. Remove from the skillet and play on the prepared paper towels to drain. Repeat until all of the rounds and strips have been cooked. 
  • Stir the vinaigrette dressing and toss it with the salad. 
  • Divide the salad among individual plates. 
  • Add a few pieces of the finished mini potato chip schnitzel to each plate and serve.

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