Veal Cutlet Sliders

“Yum!” is all you’ll hear from your guests after you serve these delicious and adorable Italian-inspired miniature sandwiches. For an added twist, try serving veal sliders on soft and buttery brioche buns.

Prep Time40 minsCook Time20 minsTotal Time1 hr
Gremolata:
 1 cup (250 mL) finely chopped fresh parsley
 ⅓ cup (75 mL) olive oil
 2 tbsp (30 mL) finely grated lemon zest
 1 clove garlic, minced
 ¼ tsp (1 mL) salt
Veal Cutlet Sliders:
 1 ¾ cups (425 mL) dried breadcrumbs
 ⅓ cup (75 mL) grated Parmesan cheese
 1 lb (500 g) veal scaloppini
 ½ tsp tsp (2 mL) each salt and freshly ground pepper
 ½ cup (125 mL) all-purpose flour
 2 eggs, beaten
 ¼ cup (60 mL) olive oil
 1 cup (250 mL) baby arugula
 12 slices tomato
 12 slices Buffalo mozzarella
 12 slider ciabatta buns, toasted
Steps:
Gremolata:
1

Stir parsley with olive oil, lemon zest, garlic and salt; set aside.

Veal Cutlet Sliders:
2

Toss the breadcrumbs with the Parmesan cheese; set aside. Season scaloppini all over with the salt and pepper. Coat each cutlet first in flour, then dip in the beaten eggs and then coat with breadcrumb mixture.

3

Heat oil in a large nonstick skillet set over medium heat. Cook scaloppini, in batches, for 3 to 4 minutes per side or until golden brown, adding more oil as needed. Drain on a paper towel-lined tray. Cut scaloppini to fit buns.

4

Layer some arugula, veal, tomato, mozzarella and gremolata on each ciabata bun. Serve immediately.

Cook’s Notes:
5

Makes 12

For an extra cheesy finish, layer mozzarella on cut scaloppini pieces and broil for 30 seconds to 1 minute until melted and bubbly. Add some heat to your appetizer and serve these sliders with hot pepper rings.

Category

Back to Search

BrowseCategories
AppetizerBreakfastDinnerLunch

Recent Recipes

Stuffed Pork Loin
Stuffed Meatballs
Stuffed Flank Steak with Blue Cheese and Bacon
Lamb and Feta Strudel
Split Roasted Chicken

Ingredients

Gremolata:
 1 cup (250 mL) finely chopped fresh parsley
 ⅓ cup (75 mL) olive oil
 2 tbsp (30 mL) finely grated lemon zest
 1 clove garlic, minced
 ¼ tsp (1 mL) salt
Veal Cutlet Sliders:
 1 ¾ cups (425 mL) dried breadcrumbs
 ⅓ cup (75 mL) grated Parmesan cheese
 1 lb (500 g) veal scaloppini
 ½ tsp tsp (2 mL) each salt and freshly ground pepper
 ½ cup (125 mL) all-purpose flour
 2 eggs, beaten
 ¼ cup (60 mL) olive oil
 1 cup (250 mL) baby arugula
 12 slices tomato
 12 slices Buffalo mozzarella
 12 slider ciabatta buns, toasted

Directions

Steps:
Gremolata:
1

Stir parsley with olive oil, lemon zest, garlic and salt; set aside.

Veal Cutlet Sliders:
2

Toss the breadcrumbs with the Parmesan cheese; set aside. Season scaloppini all over with the salt and pepper. Coat each cutlet first in flour, then dip in the beaten eggs and then coat with breadcrumb mixture.

3

Heat oil in a large nonstick skillet set over medium heat. Cook scaloppini, in batches, for 3 to 4 minutes per side or until golden brown, adding more oil as needed. Drain on a paper towel-lined tray. Cut scaloppini to fit buns.

4

Layer some arugula, veal, tomato, mozzarella and gremolata on each ciabata bun. Serve immediately.

Cook’s Notes:
5

Makes 12

For an extra cheesy finish, layer mozzarella on cut scaloppini pieces and broil for 30 seconds to 1 minute until melted and bubbly. Add some heat to your appetizer and serve these sliders with hot pepper rings.

Veal Cutlet Sliders
IngredientsDirections