Feast on the crispness of a delicious breaded veal cutlet sandwich, accompanied by fresh garden tomatoes and grilled zucchini.
https://www.instagram.com/p/C7fCI84vb7h/
Gourmet Sandwich with Breaded Veal Cutlet
Grain Fed veal, Ready to Cook
Breaded veal cutlet
20 min
Preparation
6 min
Cooking
2
Portions
Ingredients
- 2 Fontaine Family breaded veal cutlets
- 2 ciabatta sandwich rolls, sliced in half
- 30 ml (2 tablespoons) olive oil
- 60 ml (1/4 cup) mayonnaise
- 60 ml (1/4 cup) sun-dried tomato pesto
- 125 ml (1/2 cup) vegetable oil
- 8 cherry tomatoes halved
- 8 basil leaves, chopped
- 20 ml (4 tsp.) olive oil
- 10 ml (2 tsp.) balsamic vinegar
- 4-6 slices grilled zucchini (2-3 minutes cooking time)
- Salt and freshly ground pepper
- 1 tempered burratina
- 60 ml (1/4 cup) green sprouts of your choice
Preparation
- In a frying pan with 2 tbsp. olive oil, brown the ciabatta bread on the crumb side. Remove and set aside.
- In the same pan, add the vegetable oil, then cook the cutlet as indicated on the package. Remove and place on paper towels.
- In a bowl, combine tomatoes, basil, olive oil and balsamic vinegar. Season with salt and pepper. Set aside
- In a bowl, combine mayonnaise and sun-dried tomato pesto. Set aside.
- When everything is ready, spread the ciabatta bread with the sun-dried tomato and mayonnaise blend.
- Top with veal cutlet, grilled zucchini slices and tomato salad.
- Carefully separate the burratina and place along the length of the sandwich. Garnish with green sprouts.
- Simply press sandwich together and enjoy.
- @FOLKSANDFORKS - MAMAN ÉPICERIE QC
- If you're in the mood for an Asian bowl, pan-fry the cutlets and place them over white rice with a side salad of edamame beans, slices of fresh avocado, kimchi, siracha sauce and sliced green onions. See instagram post for more details.