Veal Schnitzel Sandwich

Ingredients

• 400 g veal schnitzel
• 0.25 bunch Parsley
• 0.5 small red bell pepper
• 2 Eggs
• 1 tbsp finely chopped onions
• 1 tsp medium-hot mustard
• 1 tbsp breadcrumbs
• Salt
• Pepper
• 100 g breadcrumbs (for breading)
• 100 ml soy oil
• 4 wheat rolls
• 2 tbsp remoulade
• 4 radicchio leaves (washed and drained)

Instructions

1. 1.

   Finely chop or mince the schnitzel meat. Wash and finely chop the parsley. Wash, trim, and dice the bell pepper into small cubes. Combine the meat with parsley, bell pepper, 1 egg, onions, mustard, breadcrumbs, salt, and pepper to form a meat mixture. Divide into four portions, shape each into a patty, flatten slightly, dip in beaten egg, then coat with breadcrumbs. Press the coating firmly onto the patties.

2. 2.

   Fry the patties in hot oil for 3–5 minutes on each side until golden brown, depending on thickness. Drain on paper towels. Slice the rolls horizontally, spread a dollop of remoulade on the bottom halves, place a radicchio leaf on top, then add one patty and cover with the other roll half.