Ciabatta Sandwich with Arugula and Schnitzel

Name: Ciabatta Sandwich with Arugula and Schnitzel
Prep time: 5 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Europe, Italian, Italian Fingerfood
Ingredients: 4 veal cutlets (about 80 g each); 1 bundle of arugula (about 30 g); 3 tbsp olive oil; 8 sage leaves; Salt; ground pepper; Lemon juice; 2 large ciabatta loaves; 4 slices of Parma ham

Prep: 5min

| Servings: 4 | Cook: 10min

A Ciabatta sandwich topped with fresh arugula and schnitzel is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!

Ingredients

4 veal cutlets (about 80 g each)
1 bundle of arugula (about 30 g)
3 tbsp olive oil
8 sage leaves
Salt
ground pepper
Lemon juice
2 large ciabatta loaves
4 slices of Parma ham

Instructions

1.
Wash the cutlets, pat them dry and gently pound thin. Wash and trim the arugula.
2.
Brown the meat in hot oil until golden brown, flip it over and add the sage leaves. Season with salt and pepper and finish with a splash of lemon juice. Remove after about 1 minute. Slice the ciabatta and drizzle some sage-infused oil from the pan over it. Then layer the arugula, the schnitzel, the Parma ham and the sage leaves on top. Place the second half of the bread over each sandwich and cut a large ciabatta in halves. Serve immediately.