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Veal Cutlet Sliders

Prep Time40 minsCook Time20 minsTotal Time1 hr

“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.

Gremolata:
 1 cup (250 mL) finely chopped fresh parsley
  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
  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.