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Veal Cutlet, Arugula and Marinated Mushroom Sandwich

Veal Cutlet, Arugula and Marinated Mushroom Sandwich

Marinated mushrooms
 250 ml (1 cup) olive oil
 500 ml (2 cups) sliced mushrooms (cremini, pleurotte, Ering…)
 1 clove of garlic, crushed
 1 sprig of fresh thyme
 1 bay leaf
 Juice of one lemon
 250 ml (1 cup) of Italian breadcrumbs
 60 ml (4 tbsp.) grated parmesan
 2 eggs, beaten
 4 veal cutlets, about 125 g each
 500 ml (2 cups) arugula
 1 baguette, cut in 4

In a small saucepan over medium heat, heat oil for 3-4 minutes.


Place the mushrooms, garlic, thyme and bay leaf in a bowl and cover with the oil. Add the lemon juice and stir. Marinate for at least 10 minutes.


Meanwhile, mix the breadcrumbs and parmesan in a bowl.


On a work surface, dip the veal cutlets in the eggs and then the breadcrumb mixture.


In a frying pan over medium/high heat, cook the cutlets two at a time in olive oil for 2 minutes on each side.


Spread the mayonnaise on the baguette, then top with cutlets, arugula and marinated mushrooms.