Veal Parmesan With Tomato Salsa

• 2 cups peeled, seeded, and chopped plum tomato
• 1 cup thinly sliced arugula
• 1/2 cup sliced green onions
• 2 tablespoons minced fresh basil
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 8 (6-ounce) lean veal loin chops (3/4 inch thick)
• 1 cup crushed toasted whole grain wheat flake cereal
• 1/4 cup grated Parmesan cheese
• 2 egg whites, lightly beaten
• Vegetable cooking spray
• 1/2 cup (2 ounces) shredded part-skim mozzarella cheese

1. Combine first 8 ingredients in a small bowl. Cover and set aside.
2. Trim fat from veal chops. Combine cereal and Parmesan cheese in a shallow bowl. Dip chops in egg whites, and dredge in cereal mixture. Place chops in a 13- x 9- x 2-inch baking dish coated with cooking spray. Cover and chill 1 hour.
3. Bake chops, uncovered, at 375u0b0 for 30 to 35 minutes or until tender. Sprinkle with mozzarella cheese; bake an additional 5 minutes or until cheese melts. Transfer to a serving platter, and spoon tomato mixture evenly over chops.

tomato, arugula, green onions, fresh basil, red wine vinegar, olive oil, garlic, pepper, lean veal loin chops, grain wheat flake cereal, parmesan cheese, egg whites, vegetable cooking spray, mozzarella cheese

Taken from www.myrecipes.com/recipe/veal-parmesan-with-tomato-salsa (may not work)