Veal Parmigiana Sandwich
2 people
00h 10
00h 14
Savour every bite of this classic Veal Parmigiana Sandwich made with tender ButcherBox.ca veal cutlets, rich tomato sauce, and melted cheese on a crusty bun. A delicious Italian-inspired meal that’s perfect for lunch or dinner.
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Ingredients and Method
Ingredients
- 1 lb ButcherBox.ca Veal Cutlets
- 1/2 cup (125 mL) Italian seasoned breadcrumbs
- 1/2 cup (125 mL) grated Parmesan cheese
- 2 tbsp (30 mL) all purpose flour
- to taste Salt and pepper
- 1 large egg
- 2 tbsp (30 mL) canola or olive oil (approx)
- 1 cup (250 mL) tomato basil pasta sauce
- Pinch each dried thyme and cayenne
- 1/2 cup (125 mL) shredded provolone or mozzarella cheese
- 2 Panini buns
- Toppings: optional sliced roasted sweet or hot peppers, sautéed onions or mushrooms, pickled eggplant, hot peppers or mushrooms or an Italian favourite sautéed rapini with garlic and hot pepper flakes.
Method
- Combine breadcrumbs and Parmesan cheese in a shallow dish. Combine flour with salt and pepper to taste in another shallow dish. Beat egg in a third shallow dish
- Coat each veal slice in seasoned flour; then beaten egg and coat well in breadcrumb mixture. Place on a plate.
- In a nonstick skillet, heat oil over medium high heat. Add veal in batches, if necessary and saute 3 to 4 minutes per side, until browned and veal is cooked through. Remove to a parchment lined baking sheet. Repeat with remaining veal, adding more oil if necessary).
- Add pasta sauce to skillet with thyme and cayenne and simmer for 5 minutes. Spoon sauce over veal slices and sprinkle with cheese. Broil for about 1 minute or until cheese is melted.
- Slice buns in half and tuck 2 veal cutlets) into buns to serve.
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