|3/4 cup||(175 mL) Flour|
|3/4 cup||(175 mL) Italian bread crumbs|
|3 tbsp||(45 mL) Grated Romano cheese|
|2 tbsp||(30 mL) Chopped fresh parsley, divided|
|1 Pkg||(12 oz/350 g) Veal scaloppini|
|1/2 cup||(125 mL) Canola oil|
|1 cup||(250 mL) Ready prepared marina sauce|
|1 cup||(250 mL) Grated Mozzarella cheese|
|1/4 cup||(60 mL) Freshly grated Parmesan cheese|
|4||Villaggio® Italian Style Crustini Buns, lightly toasted|
PLACE flour in a shallow bowl. Beat eggs with 1 tbsp (15 mL) of water in another shallow bowl. Combine breadcrumbs, Romano cheese and 1 tbsp (15 mL) of chopped parsley in a third shallow bowl. This will be your dredging station.
DIP each piece of veal in flour to coat, shake off the excess. Dip into the egg and finally dredge in the breadcrumb mixture to coat. Set aside on a plate.
HEAT oil in a large skillet over medium-high heat. When oil begins to glisten add veal, working in batches. Do not over crowd pan. Pan fry for 2-3 minutes per side or until golden brown and cooked to an internal temperature of 160°C (71°F). Remove from the oil and drain on a paper towel. Place on a baking sheet lined with parchment paper.
PREHEAT broiler to high heat. Heat marinara in a small saucepan over medium-high heat until heated through. Spoon marinara sauce over each cutlet and top with Mozzarella and Parmesan cheese. Place under the broiler and heat until bubbly.
ASSEMBLE sandwiches by topping the bottom half of each bun with a veal cutlet, sprinkle with remaining parsley and add the top half of each bun.
Try this with thin sliced pork or chicken.
Serve with a light arugula and tomato salad dressed with balsamic vinaigrette.
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