Serves 1
Directions
- 1Place the veal cutlet between two sheets of parchment paper and pound it thin with a rolling pin.
- 2Combine bread crumbs, Italian seasoning, grated parmesan cheese, and black pepper on a shallow plate. Whisk eggs in a separate bowl.
- 3Dip the pounded veal into the egg, then dredge it in the bread crumb mixture, pressing to coat thoroughly.
- 4Heat oil in a skillet and pan-fry the breaded veal cutlets until golden brown on both sides.
- 5Slice the ciabatta roll in half and spread pesto onto one side.
- 6Place the fried veal cutlets onto the roll, layer with marinated artichoke hearts and fresh mozzarella slices.
- 7Toast the open-faced sandwich briefly to melt the mozzarella, then close the sandwich and serve with a lemon wedge.
Ingredients
- 2 whole veal cutlet
- 1 cup bread crumbs
- 1 tbsp italian seasoning
- 1/2 cup parmesan cheese, grated
- 1/2 tsp black pepper
- 2 whole egg
- 3 tbsp cooking oil
- 1 whole ciabatta roll
- 2 tbsp pesto
- 4 whole marinated artichoke heart
- 4 slice fresh mozzarella
Equipment
parchment paperrolling pinshallow platebowlskillettongsknife
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