Ben'S Cold Veal Cutlet Salad

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   ["Fry breaded cutlets until browned-set aside to cool on paper towels .Meanwhile saute spring onions in oil until tender but not browned-remove.", "Quarter cherry tomatoes and strain to release excess liquids. Clean and gently break rucola leaves into bite-sized pieces. Combine in a sufficient sized bowl, spring onions, tomatoes and rucola and dress with sugar, salt , pepper , balsamic vinegar and olive oil. The dressing should be quite liquid as it is needed to marinade the final salad. Cut 1/2 "" strands of previously cooked cutlets (width wide direction)and set aside. In a glass pyrex casseroul dish begin to layer, vegetables then cutlet strands, vegetables, cutlet strands until ingredients have finished. Cover and allow to marinate for 5-6 hours."]

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