Name: Sanguche de Milanesa
Prep time: 25 min
Cook time: 30 min
Ingredients: 8 oz Veal cutlets (sliced into medallions pounded thin); Salt; 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 large Baguette (or sandwich roll); 4 TBSP Parmesan cheese (shaved); 1 cup Carrots (peeled and cut into 3-inch sticks); ¼ cup Ranch dressing; 24 oz Sparkling water; 4 slices Lemon; 4 slices Lime

Sanguche de Milanesa

No ratings yet

Print Pin

Prep Time: 25

Cook Time: 30

Servings:

Calories: 1298kcal

Ingredients

Sandwich

8 oz Veal cutlets sliced into medallions pounded thin
Salt
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 large Baguette or sandwich roll
4 TBSP Parmesan cheese shaved
1 cup Carrots peeled and cut into 3-inch sticks
¼ cup Ranch dressing

Lemon Lime Spritzer

24 oz Sparkling water
4 slices Lemon
4 slices Lime

US Customary - Metric

Instructions

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 spritzer.
Cut in half and serve with carrot sticks, ranch, and spritzer.

Nutrition