Tested till perfect Parmesan-Crusted Veal Sandwiches
Parmesan-Crusted Veal Sandwich
Photography by Yvonne Duivenvoorden

Parmesan-Crusted Veal Sandwiches

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2011

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Total time 10 minutes
  • Portion size 4


  • 2 2eggseggs
  • 3/4 cup 3/4cupgrated Parmesan cheese
  • 1/2 cup 1/2cupchopped fresh parsley
  • 4 4veal cutlets or pork cutlets, (12 oz/375 g)
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1/4 cup 1/4cupall-purpose flour
  • 1 cup 1cupfresh bread crumbs
  • 1/4 cup 1/4cupvegetable oil
  • 4 4soft bunbuns, cut in half
  • 2 cups 2cupstrimmed arugula or watercress

Caper mayo:

  • 1/3 cup 1/3cupmayonnaise
  • 1 tbsp 1tbspcapercapers, and liquid, chopped
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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 Information Per serving: about

cal 656 pro 36g total fat 39g sat. fat 8g
carb 39g fibre 2g chol 163mg sodium 1,135mg
potassium 592mg


calcium 33 iron 32 vit A 20 vit C 22
folate 65
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