“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.
Stir parsley with olive oil, lemon zest, garlic and salt; set aside.
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.
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.
Layer some arugula, veal, tomato, mozzarella and gremolata on each ciabata bun. Serve immediately.
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.