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Sanguche de Milanesa

Prep Time 25 minutes
Cook Time 30 minutes
Servings 2
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

Calories: 1298kcal | Carbohydrates: 129g | Protein: 67g | Fat: 60g | Saturated Fat: 28g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 202mg | Sodium: 5509mg | Potassium: 1774mg | Fiber: 11g | Sugar: 27g | Vitamin A: 1907IU | Vitamin C: 41mg | Calcium: 658mg | Iron: 9mg