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Veal and Tomato Melt

This open faced hot sandwich served up with a mixed greens salad is perfect to serve for guests at lunch or for a light dinner. Enjoy the ease of quick cooking scaloppini in a new way with some great Mediterranean flavours.

  • 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

Prep Time: 15 minutes
Cook Time: 12 minutes

 

In a shallow bowl, combine flour, thyme and pepper. Dredge both sides of scaloppini into flour mixture letting excess fall off.

In a large nonstick skillet, heat oil over medium high heat and brown veal on both sides. Place on parchment or foil lined baking sheet; set aside.

In a bowl, stir together tomatoes, parsley, garlic and vinegar. Spoon evenly over top of scaloppini. Sprinkle with goat cheese and broil about 6 inches (15 cm) from broiler for about 3 minutes or until golden. Remove from oven and serve on ciabatta halves.

Tip: For the rounded half of the bun, trim some of it to ensure it lies flat when serving.

Tip: Look for aged balsamic vinegar in your grocery store, it has a more syrupy consistency. You could also use balsamic glaze for this recipe for a sweet hit of balsamic flavour.

Yield/Servings: 4 sandwiches

Source: Ontario Veal Appeal (ontariovealappeal.ca)

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