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Wash the veal cutlets and pat them dry with a paper towel.
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Cover the veal cutlets with plastic wrap. Use a mallet or your fist to gently pound the cutlets until they are thin.
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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.
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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.
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Place the crushed potato chips in a bowl with the all-purpose flour and whisk them together until completely combined.
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Pour the mixture into a deep, flat dish.
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In a separate small bowl beat the eggs together with a fork or a small whisk.
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Pour the egg mixture into a separate deep dish.
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Heat the oil in a deep medium sized skillet over medium heat.
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Place a layer of towels next to the stove.
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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.
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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.
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Stir the vinaigrette dressing and toss it with the salad.
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Divide the salad among individual plates.
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Add a few pieces of the finished mini potato chip schnitzel to each plate and serve.