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Veal Cutlet Sandwich with Marinated Mushrooms

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
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
1

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

2

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.

3

Meanwhile, mix the breadcrumbs and parmesan in a bowl.

4

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

5

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

6

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