Veal sandwich

serves two

Breaded veal
4 small veal cutlets
1 egg, whisked
¾ cup (175 ml) Cappellari breadcrumbs original
¾ cup (175 ml) Cappellari breadcrumbs hot pepper & Asiago
Olive oil, to drizzle
Salt, pepper

Toppings
½ medium onion, julienned
½ bell pepper, julienned
4-6 button mushrooms, halved
Splash of olive oil
Salt, pepper

½ cup (125 ml) tomato sauce*, warm (optional)
2 buns

Bread 2 cutlets with the Cappellari breadcrumbs original and 2 cutlets with the hot pepper & Asiago by dipping in egg wash then the breading.

Preheat oven to 350° F (180° C), drizzle breaded cutlets with olive oil and bake 15-20 minutes on an oven tray lined with parchment paper.  Turn once toward the end of the cooking time, season with salt and pepper.

In a sauté pan heat olive oil on medium heat, sauté toppings.  Season with salt and pepper.

Top veal sandwiches with tomato sauce and sautéed toppings

*Tomato Sauce
3 cups (680 ml) jar of passata di pomodoro (strained tomatoes)
1-2 tsp (5-10 ml) verdurina (page 6)
Splash of olive oil

In a saucepan heat olive oil on medium heat, stir in verdurina then add passata.  Simmer at least 20 minutes on medium-low heat.