Parmesan-Crusted Veal Sandwiches

By The Canadian Living Test Kitchen

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Parmesan-Crusted Veal Sandwiches

Parmesan-Crusted Veal Sandwich
Photography by Yvonne Duivenvoorden

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 656656 cal
pro 36 g36g pro
total fat 39 g39g total fat
sat. fat 8 g8g sat. fat
carb 39 g39g carb
fibre 2 g2g fibre
chol 163 mg163mg chol
sodium 1,135 mg1,135mg sodium
potassium 592 mg592mg potassium
% RDI -
calcium 3333 calcium
iron 3232 iron
vit A 2020 vit A
vit C 2222 vit C
folate 6565 folate

More great recipes from this menu:

  • Preparation time: 10 minutes
  • Total time : 10 minutes
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 2 eggs 2 eggs
  • 3/4 cup grated Parmesan cheese 3/4 cup grated Parmesan cheese
  • 1/2 cup chopped fresh parsley 1/2 cup chopped fresh parsley
  • 4 veal cutlets , (12 oz/375 g)4 veal cutlets or pork cutlets, (12 oz/375 g)
  • 1/2 tsp salt 1/2 tsp salt
  • 1/2 tsp pepper 1/2 tsp pepper
  • 1/4 cup all-purpose flour 1/4 cup all-purpose flour
  • 1 cup fresh bread crumbs 1 cup fresh bread crumbs
  • 1/4 cup vegetable oil 1/4 cup vegetable oil
  • 4 soft buns , cut in half4 soft buns, cut in half
  • 2 cups trimmed arugula 2 cups trimmed  arugula or watercress
  • Caper mayo:
  • 1/3 cup mayonnaise 1/3 cup mayonnaise
  • 1 tbsp capers , and liquid, chopped1 tbsp capers, and liquid, chopped

Preparation

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.

Source : Canadian Living Magazine: January 2011

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