Ciabatta with veal strips

Ciabatta with veal strips

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Ciabatta with veal strips

Ingredients:

 2 veal schnitzels
 2 tbsp. peanut oil
 2 sprigs rosemary
 2 sprigs basil
 4 ciabatta rolls
 200 grams mixed lettuce
 1 package herb cheese
 Freshly ground pepper

Preparation:

1

Remove the veal from the refrigerator half an hour before preparation to bring it to room temperature. Cut the veal schnitzels into thin strips with a sharp, non-serrated knife. Remove the rosemary leaves from the stalks and chop finely. Mix the rosemary into the oil and marinate the veal schnitzels.

2

Prepare the ciabatta according to the instructions on the package. Bring a non-stick frying pan to medium heat and fry the veal schnitzels for about 4 minutes, turning regularly. Cut the ciabatta open and spread with herb cheese. Arrange the lettuce on the bread, lay the veal schnitzels on the sandwiches, sprinkle with pepper and serve immediately.

3

Serve the leftover herb cheese on the side. Great with veggie chips!

Ingredients

 2 veal schnitzels
 2 tbsp. peanut oil
 2 sprigs rosemary
 2 sprigs basil
 4 ciabatta rolls
 200 grams mixed lettuce
 1 package herb cheese
 Freshly ground pepper

Directions

1

Remove the veal from the refrigerator half an hour before preparation to bring it to room temperature. Cut the veal schnitzels into thin strips with a sharp, non-serrated knife. Remove the rosemary leaves from the stalks and chop finely. Mix the rosemary into the oil and marinate the veal schnitzels.

2

Prepare the ciabatta according to the instructions on the package. Bring a non-stick frying pan to medium heat and fry the veal schnitzels for about 4 minutes, turning regularly. Cut the ciabatta open and spread with herb cheese. Arrange the lettuce on the bread, lay the veal schnitzels on the sandwiches, sprinkle with pepper and serve immediately.

3

Serve the leftover herb cheese on the side. Great with veggie chips!

Ciabatta with veal strips


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About us

The “Trusted Veal from Europe: A Trusted Tradition” campaign aims to promote European veal among meat consumers in North America and Japan.

It is co-funded by the European Union and executed by the Dutch Meat Industry Association (COV) in order to raise awareness about European veal as a high-quality, safe alternative to other meats.