Veal Parm Sandwich

A  delish’ recipe from our mate, Gavin Sutherland,

Serves 1
Preparation time 10 minutes
Cooking time 10 minutes


1 slice veal rump- approx. 150g, 1″ thick
1 egg
2 tbsp. flour
1/2 cup panko breadcrumbs
Handful of rocket
1tbsp butter- softened
1tbsp parsley- chopped
1tsp garlic- minced
2 slices Swiss cheese
Tomato chutney- try our Squeaky Gate roast tomato chutney recipe
1 Turkish roll
1cup Squeaky Gate Mild One EVOO


Place flour, eggs and breadcrumbs on 3 separate plates.
Place clingwrap on chopping board and veal ontop, cover with another layer of clingwrap and hit with a mallet or saucepan to flatten.
Mix garlic, parsley & softened butter together.
Dip flattened veal in flour, then egg and finally breadcrumbs. Place on a clean plate.
Place Squeaky Gate Mild One Extra Virgin Olive Oil in frying pan. You want approx. 1cm of oil in the frying pan and heat on medium/high.
Toast bread roll.
Fry veal in hot oil for approx. 2 mins each side or until golden brown. Remove, season with salt and let rest.


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