Veal Parmigiana Sandwich
Crispy Ontario veal scaloppini topped with tomato basil sauce and melted cheese in a panini bun—delicious and easy to make!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ontariovealappeal.ca.
Cooking tools:
- Meat tenderizer
- Plastic wrap
- Dish
- Nonstick skillet
- Parchment paper
- Baking sheet
- Oven
- Plate
- Spoon
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Fork
Ingredients
- 1 lb (500 g) Ontario veal scaloppini or cutlets
- 1/2 cup (125 mL) Italian seasoned breadcrumbs
- 1/2 cup (125 mL) grated Parmesan cheese
- 2 tbsp (30 mL) all purpose flour
- Salt
- 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
- 4 panini buns
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