Cutlet and roast potato sandwich
Tags: Snack Sandwiches | Bread filled and stuffedIngredients
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4
slices
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a little bit of
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4
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slices of veal
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4
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eggs
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a little bit of
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parsley
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4
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potatoes
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12
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cherry tomatoes
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10
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mint leaves
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10
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basil leaves
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a dash of
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extra virgin olive oil
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Preparation
Toast the bread in a little oil to warm it and make it crisp. In a large shallow dish, mix the Schär Breadcrumbs with the parsley, and season with salt and pepper. Dip the veal slices in the beaten egg and coat with the breadcrumbs. Press the breading firmly with your hands. Thinly slice the potatoes, coat in a little extra virgin olive oil and roast. While the potatoes are roasting, fry the cutlets until golden. Arrange the potatoes on the slices of toast and top with the potatoes, cutlets, chopped tomatoes and mint and basil leaves. Serve as an open sandwiches or top with another slice of bread.
