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Sanguche de Milanesa

Prep Time 15 minutes
Cook Time 15 minutes
Servings 2
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

Calories: 987kcal | Carbohydrates: 83g | Protein: 40g | Fat: 56g | Saturated Fat: 11g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 28g | Trans Fat: 0.01g | Cholesterol: 265mg | Sodium: 1276mg | Potassium: 1096mg | Fiber: 6g | Sugar: 26g | Vitamin A: 11693IU | Vitamin C: 61mg | Calcium: 230mg | Iron: 6mg