(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.

(4 servings)

4 veal cutlets or scallops
juice of 1-1/2 lemons
1 tsp. salt
1 tsp. pepper
1/4 cup oil
4 slices bread
1/4 cup mango chutney
2 sliced tomatoes
4 slices cheese
2 tsp. paprika
3 tsp. parsley

Pound veal and sprinkle sides with lemon, salt and pepper. Fry
on each side for 4 minutes, in oil. Toast bread and sprinkle
with chutney. Place veal on bread and top with tomatoes, then
cheese. Broil until cheese is melted.

(8 Slices)

1-1/4 cups  half and half
1 tbsp. olive or salad oil
1 tsp. cornstarch
1/2 tsp. paprika
1 tbsp. capers
1  12″ loaf Italian bread
1  8 oz. package Mozzarella cheese
1 tbsp. chopped parsley

In 2-qt. saucepan, combine first 4 ingredients. Cook over medium
heat, until boiling, stirring constantly. Boil 1 minute. Reduce
heat, stir in capers, cover, keep warm.

Preheat broiler. From Italian bread, diagonally cut 8 one inch
thick slices (save remaining bread).

Toast bread in broiler on each side. Put sliced cheese on each
piece and broil until melted.

Spoon cream mixture over cheese. Garnish with parsley. Serve
immediately.