Toronto Veal Sandwich
A breaded veal cutlet fried and stuffed into a crusty bun with tomato sauce and hot peppers.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 640 kcal
Equipment
- •Frying pan
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 640 kcal
- fat
- 28 g
- carbs
- 56 g
- protein
- 40 g
- calories
- 640
Instructions
- 1
Simmer the passata with the garlic, a splash of oil and salt for 15 minutes.
- 2
Flour, egg and breadcrumb each cutlet, pressing the crumbs on firmly.
- 3
Fry in hot oil for 2-3 minutes a side until deep golden and drain.
- 4
Split the buns and dip the cut faces briefly in the sauce.
- 5
Lay in the cutlets, spoon more sauce over and add the hot peppers.
- 6
Press the lids down and eat straight away.
Chef's tips
Pound the veal thin so it cooks in the time the crumb takes to brown.
Ingredient substitutions
- veal cutlets → chicken breast, pounded thin, or grilled eggplant
Storage
Assemble to order; the sauce keeps 4 days.
Common mistakes to avoid
- •Soggy buns from too much sauce
- •Thick cutlets that stay tough
Serving suggestions
Cooked Toronto Veal Sandwich?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
