This is an adaption of the usual veal Schnitzel that makes it more affordable in my house. I think that it's just as good and it doesn't take all that long either. By all means use fresh herbs if you have them but I have to use dried because I can't grow them.
A little heat, a little cool and a lot of Southwest flavor wrapped up and ready for a fork. If variety is your thing, try it one week with beef, the next with pork.
Pasta salad gets a Tex-Mex twist and shows that the best of both worlds can be deliciously better. Quick prep and a better-for-you mix of ingredients make this a winner.
This recipe is great for grilling, baking, or OAMC! I found this recipe on cdkitchen.com. I was impressed by the great flavor. Cooking time provided is for grilling.
