Veal and Tomato Melt
- 3 tbsp (45 mL) all purpose flour - 1 tsp (5 mL) dried thyme leaves - 1/4 tsp (1 mL) freshly ground pepper - 4 Ontario veal scaloppini (about 10 oz/300 g) - 1
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Cooking tools:
- Nonstick skillet
- Baking sheet
- Parchment paper
- Aluminum foil
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Oven
- Stove
- Plate
Ingredients
- 3 tbsp (45 mL) all purpose flour
- 1 tsp (5 mL) dried thyme leaves
- 1/4 tsp (1 mL) freshly ground pepper
- 4 Ontario veal scaloppini (about 10 oz/300 g)
- 1 tbsp (15 mL) extra virgin olive oil
- 1 cup (250 mL) halved grape tomatoes
- 1 tbsp (15 mL) chopped fresh Italian parsley
- 1 clove garlic, minced
- 1 tbsp (15 mL) aged balsamic vinegar
- 1/4 cup (60 mL) crumbled Ontario goat cheese
- 2 ciabatta buns, halved and toasted
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