Name: Veal Cutlet Sandwich with Marinated Mushrooms
Ingredients: 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; Mayonnaise

Veal Cutlet, Arugula and Marinated Mushroom Sandwich

04 Jul Veal Cutlet Sandwich with Marinated Mushrooms

Posted at 14:01h in by Team 3e joueur

Ingredients:

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

Sandwich

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

Mayonnaise

Preparation:

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.

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