Quaker Oats Crusted Weinersnitzel with Warm Potato Salad

Recipe Courtesy of Antonia Lofaso

Serves 4

Ingredients:

4 6oz Pieces of veal fillet

1 Cup Panko

1 Cup Quaker Oats

2 Yukon Potatoes

4 Cups Cremini mushrooms

2 Shallots, peeled

4 Cups Canola oil for frying

2 Cups of Arugula

4 Tbs Olive oil

2 Tbs Sherry vinegar

2 Eggs, beaten

1 Cup All-Purpose flour

Directions:

Boil whole potatoes in salt water for about 12 minutes until they are soft but slightly tender. Drain and cool, then cut in 1 inch cubes. Cut mushrooms into quarters and saute with salt and pepper until golden brown Cut shallots into large slices, saute in olive oil, until golden brown. Mix potatoes, shallots, mushrooms, arugula, olive oil and sherry together and set aside. Preheat canola oil to 425 for frying, flour veal fillets, then dip in egg, then dip in oat\panko mixture. Fry until golden brown, about 1-2 minutes. Serve with salad.

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