Veal Cutlet Sanga (Sandwich)

  • serves 4

This mouth-watering sandwich, packed with authentic Italian flavours, is sure to be a crowd-pleaser at your table!

40 Ratings
Directions for: Veal Cutlet Sanga (Sandwich)


Veal and Dredging

8 milk-fed veal cutlets

2 cup panko

1 egg

1 splash milk

1 cup flour


3 clove garlic, peeled and finely chopped

1 cup parsley, picked, washed and finely chopped

zest of 2 lemons

To Finish

2 cup tomato sauce

buns of choice

salt and pepper

100 g Parmesan cheese, shaved


Veal and Dredging

1. Dredge the veal cutlets and place on a plate in the fridge until ready to serve.


1. Mix the above ingredients together and reserve in a small dish.

To Finish

1. Deep fry the cutlets at 350ºF (180ºC) until golden brown.

2. If you do not have a deep fryer at home, you can just pan fry the cutlets as follows:

3. Heat a heavy-based skillet and add 1 tsp oil. Place the crumbed cutlets into the pan and cook until golden brown on one side; flip and repeat.

4. Place cutlets on paper towel. Slice buns in half lengthways and coat the inside of the buns with the tomato sauce. Place 2 cutlets in the rolls with a little sauce in between the cutlets. Sprinkle generously with gremolata, and place a little shaved Parmesan cheese on top.

5. Season with salt and pepper.

See more: Beef, Lunch, Italian, Eggs/Dairy, Main, Dinner

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