Veal Parmigiana Sandwich

Cut:  | Servings: 4

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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 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
4 panini buns



Using a meat mallet, pound veal slices between two pieces of plastic wrap to flatten.

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 a veal cutlet (use 2 if smaller) into buns to serve.

Topping Options: If you want some options try adding 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.