Parmesan-Crusted Veal Sandwiches

Parmesan-Crusted Veal Sandwich 150 Image by: Parmesan-Crusted Veal Sandwich 150 Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: January 2011

Ingredients

  • 2 eggs
  • 3/4 cups grated Parmesan cheese
  • 1/2 cup chopped fresh parsley
  • 4 veal cutlets (12 oz/375 g)
  • 4 pork cutlets (12 oz/375 g)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 1 cup fresh bread crumbs
  • 1/4 cup vegetable oil
  • 4 soft buns cut in half
  • 2 cups trimmed arugula
  • 2 cups trimmed watercress
Caper Mayo:
  • 1/3 cup mayonnaise
  • 1 tablespoon caper and liquid chopped

Method

In large bowl, whisk eggs with 2 tbsp (30 mL) water; whisk in cheese and parsley. Set aside.

Between plastic wrap, pound veal to scant 1/4-inch (5 mm) thickness. Sprinkle with salt and pepper. Dip into flour, turning to coat; shake off excess. Dip into egg mixture. Dip into bread crumbs, turning to coat.

In 2 batches in skillet, heat oil over medium-high heat; cook veal until browned and just a hint of pink remains inside, about 5 minutes.

Caper Mayo: Stir mayonnaise with capers and liquid; spread over cut sides of buns.

Sandwich veal and arugula in buns.

Nutritional facts Per serving: about

  • Sodium 1135 mg
  • Protein 36 g
  • Calories 656.0
  • Total fat 39 g
  • Potassium 592 mg
  • Cholesterol 163 mg
  • Saturated fat 8 g
  • Total carbohydrate 39 g

%RDI

  • Iron 32.0
  • Fibre 0.0
  • Folate 65.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 33.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 20.0
  • Vitamin C 22.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Parmesan-Crusted Veal Sandwiches

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