Lightened Up Wiener Schnitzel with Tomato & Fennel Salad

Austrian favorites like goulash and spaetzle are perfectly suited for winter weather.  But why shouldn’t we be able to enjoy them just as often now that it’s spring?  We’re taking a cue from the refined wiener schnitzel at Seåsonal in Midtown, by adding our own, figure-friendly, and more importantly, seasonal twists to the classic dish.  Instead of pan-frying, we’ve baked our panko-crusted veal chops in the oven.  And instead of serving our schnitzel with mayo-based potato and creamy cucumber salad, we’ve topped them with a mix of juicy tomatoes and fresh, crunchy fennel.  Just be sure to save some fronds to sprinkle on top… they mimic the look and flavor of the more traditional dill!

Wiener Schnitzel with Tomato and Fennel Salad
(Serves 4)

Ingredients:

For the veal:
4 veal cutlets
1/4 cup flour
1/4 cup panko breadcrumbs
1 egg, beaten
1 teaspoon vegetable oil
1 teaspoon butter

For the salad:
1 1/2 pounds cherry tomatoes
1 small fennel bulb
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon cider vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fennel fronds

Directions:

To make the veal:
With a mallet, flatten veal cutlets to 1/4 in thickness.  Dredge each cutlet in flour, dip in egg and coat with bread crumbs.  Heat oven to 375. Place cutlets in a single layer on oiled sheet.  Bake in the oven for about 20 minutes or until browned both sides and cooked through.

To make the salad:
Half the tomatoes.  Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline.  Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper.  Garnish with fennel fronds, and season to taste.  Divide the veal cutlets between four plates, top each with salad.