- Portion size 4 servings
- Credits : Canadian Living Magazine: January 2011
MethodIn 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
- Iron 32.0
- Folate 65.0
- Calcium 33.0
- Vitamin A 20.0
- Vitamin C 22.0