Name: Sanguche de Milanesa
Prep time: 15 min
Cook time: 15 min
Ingredients: 8 oz Veal cutlets (sliced into medallions pounded thin); Salt (to taste); Black pepper (to taste); 2 Eggs (beaten); 1/2 cup Seasoned bread crumbs (use as needed); ¼ cup Extra-virgin olive oil; 2 tsp Red wine vinegar; 1 cup Arugula; 2 TBSP Red onion (sliced thin); 4 slices Tomatoes; 1 Baguette (large, or French bread); 2 TBSP Parmesan cheese (shaved); 1 cup Carrots (peeled and cut into 3-inch sticks); ¼ cup Ranch dressing; 1 cup Lemon juice (fresh squeezed); 16 oz Water; 2 TBSP Sugar (use to taste); Ice cubes

Sanguche de Milanesa

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Prep Time: 15

Cook Time: 15

Servings:

Calories: 987kcal

Ingredients

Sanguche de Milanesa

8 oz Veal cutlets sliced into medallions pounded thin
Salt to taste
Black pepper to taste
2 Eggs beaten
1/2 cup Seasoned bread crumbs use as needed
¼ cup Extra-virgin olive oil
2 tsp Red wine vinegar
1 cup Arugula
2 TBSP Red onion sliced thin
4 slices Tomatoes
1 Baguette large, or French bread
2 TBSP Parmesan cheese shaved
1 cup Carrots peeled and cut into 3-inch sticks
¼ cup Ranch dressing

Homemade Lemonade

1 cup Lemon juice fresh squeezed
16 oz Water
2 TBSP Sugar use to taste
Ice cubes

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Season the veal on both sides with salt and pepper. Dip the veal into the egg, then coat well with breadcrumbs on both sides, pressing down firmly to coat well.
Heat half the oil in a nonstick pan over medium heat. Cook veal until golden brown on both sides. Set aside on a paper towel-lined dish to drain excess oil.
Whisk together the remaining oil and vinegar in a bowl and toss with arugula and onion. Season with salt and pepper to taste.
Place the tomatoes on the bread; top with veal, arugula and onions, and shaved parmesan.
Mix the ingredients for the lemonade.
Cut in half and serve with carrot sticks, ranch, and lemonade.

Nutrition