VEAL SCALLOP OPEN SANDWICHES

Ingredients:
2 tbsp. butter
4 slices bread
1 head of lettuce
4 small veal scallops
3 tbsp. flour
1/4 cup oil
1/2 tsp. celery salt
4 tomatoes
1/2 tsp. garlic salt

Method:
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.
Yield: 4 servings