This mouth-watering sandwich, packed with authentic Italian flavours, is sure to be a crowd-pleaser at your table!
Directions for: Veal Cutlet Sanga (Sandwich)
Ingredients
Veal and Dredging8 milk-fed veal cutlets
2 cup panko
1 egg
1 splash milk
1 cup flour
Gremolata3 clove garlic, peeled and finely chopped
1 cup parsley, picked, washed and finely chopped
zest of 2 lemons
To Finish2 cup tomato sauce
buns of choice
salt and pepper
100 g Parmesan cheese, shaved
Directions
Veal and Dredging1. Dredge the veal cutlets and place on a plate in the fridge until ready to serve.
Gremolata1. Mix the above ingredients together and reserve in a small dish.
To Finish1. Deep fry the cutlets at 350F (180C) until golden brown.
2. if you do not have a deep fryer at home, you can just pan fry the cutlets as follows:
3. Heat a heavy-based skillet and add 1 tsp oil. Place the crumbed cutlets into the pan and cook until golden brown on one side; flip and repeat.
4. Place cutlets on paper towel. Slice buns in half lengthways and coat the inside of the buns with the tomato sauce. Place 2 cutlets in the rolls with a little sauce in between the cutlets. Sprinkle generously with gremolata, and place a little shaved Parmesan cheese on top.
5. Season with salt and pepper.
See more: Beef, Lunch, Italian, Eggs/Dairy, Main, Dinner