Veal Cutlet Sliders

Veal Cutlet Sliders
Yields 12
“Yum!” is all you’ll hear from your guests after you serve these delicious and adorable Italian-inspired miniature sandwiches. For an added twist, try serving veal sliders on soft and buttery brioche buns.
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481 calories
39 g
100 g
23 g
28 g
7 g
179 g
743 g
5 g
0 g
15 g
Nutrition Facts
Serving Size
179g
Yields
12
Amount Per Serving
Calories 481
Calories from Fat 208
% Daily Value *
Total Fat 23g
36%
Saturated Fat 7g
36%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 100mg
33%
Sodium 743mg
31%
Total Carbohydrates 39g
13%
Dietary Fiber 2g
9%
Sugars 5g
Protein 28g
Vitamin A
18%
Vitamin C
19%
Calcium
30%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Gremolata
  1. 1 cup (250 mL) finely chopped fresh parsley
  2. 1/3 cup (75 mL) olive oil
  3. 2 tbsp (30 mL) finely grated lemon zest
  4. 1 clove garlic, minced
  5. 1/4 tsp (1 mL) salt
Veal Cutlet Sliders
  1. 1 3/4 cups (425 mL) dried breadcrumbs
  2. 1/3 cup (75 mL) grated Parmesan cheese
  3. 1 lb (500 g) veal scaloppini
  4. 1/2 tsp (2 mL) each salt and freshly ground pepper
  5. 1/2 cup (125 mL) all-purpose flour
  6. 2 eggs, beaten
  7. 1/4 cup (60 mL) olive oil
  8. 1 cup (250 mL) baby arugula
  9. 12 slices tomato
  10. 12 slices Buffalo mozzarella
  11. 12 slider ciabatta buns, toasted
Instructions
  1. Gremolata: Stir parsley with olive oil, lemon zest, garlic and salt; set aside.
  2. Veal Cutlet Sliders: Toss the breadcrumbs with the Parmesan cheese; set aside. Season scaloppini all over with the salt and pepper. Coat each cutlet first in flour, then dip in the beaten eggs and then coat with breadcrumb mixture.
  3. Heat oil in a large nonstick skillet set over medium heat. Cook scaloppini, in batches, for 3 to 4 minutes per side or until golden brown, adding more oil as needed. Drain on a paper towel-lined tray. Cut scaloppini to fit buns.
  4. Layer some arugula, veal, tomato, mozzarella and gremolata on each ciabata bun. Serve immediately.
Notes
  1. - For an extra cheesy finish, layer mozzarella on cut scaloppini pieces and broil for 30 seconds to 1 minute until melted and bubbly.
  2. - Add some heat to your appetizer and serve these sliders with hot pepper rings.
  3. Per Serving: Calories 482, Fat 12 grams, Cholesterol 59mg, Sodium 631mg, Carbohydrates 36 grams, Fibre 3 grams, Sugar 9 grams, Protein 15 grams.
beta
calories
481
fat
23g
protein
28g
carbs
39g
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