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Veal Sliders with Sauteed Peppers Zesty Marinara Sauce and Jack Cheese

3 breaded veal sliders on ciabatta buns with tomato sauce, peppers & cheese

PC Black Label Peperoncini Chopped Hot Chili Peppers In Oil

Veal Sliders with Sauteed Peppers Zesty Marinara Sauce and Jack Cheese

With their crisp coating and juicy centre, our breaded veal sliders are sandwiched on toasted mini C...

With their crisp coating and juicy centre, our breaded veal sliders are sandwiched on toasted mini Ciabatta buns and topped with zesty tomato sauce, sautéed peppers and meltingly zesty Jalapeno-studded Monterey Jack cheese – great for a party or on any occasion.

  • Level: Advanced
  • Preparation: 20 mins
  • Ready in: 35 mins
  • Serves: 12
  • Dish Type: Italian
  • Season: Spring
  • Course: Appetizer
  • Main Ingredient: Veal
  • Per Serving

  • Calories

    350

  • Total Fat

    22 g

  • Sodium

    570 mg

  • Carbohydrate

    24 g

  • Fibre

    2 g

  • Protein

    15 g

Veal Sliders with Sauteed Peppers Zesty Marinara Sauce and Jack Cheese

3 breaded veal sliders on ciabatta buns with tomato sauce, peppers & cheese

PC Black Label Peperoncini Chopped Hot Chili Peppers In Oil

  • Per Serving

  • Calories

    350

  • Total Fat

    22 g

  • Sodium

    570 mg

  • Carbohydrate

    24 g

  • Fibre

    2 g

  • Protein

    15 g

How to make

Ingredients

  • 1-1/2 tbsp (22 mL) 

    Olive oil
  • Half

    Large white onion, thinly sliced
  • Half

    Large sweet red pepper, thinly sliced
  • Half

    Large sweet green pepper, thinly sliced
  • 1 tbsp (15 mL)

    PC®Black Label Peperoncini Piccanti Hot Red Chili Peppers in Oil
  • 6 tbsp (90 mL) 

    PC®Black Label Marinara Pasta Sauce
  • 1/4 cup (50 mL)

    All-purpose flour
  • 1 tsp (5 mL)

    Salt
  • 1/2 tsp (2 mL)

    Paprika
  • 1/4 tsp (1 mL)

    Freshly ground black pepper
  • 1/4 tsp (1 mL)

    Cayenne pepper
  • 2

    Eggs
  • 3/4 cup (175 mL)

    Plain dry breadcrumbs
  • 6 cups (1.5 L)

    Canola oil
  • 8 oz (250 g)

    Veal scallopini cutlets, trimmed and pounded thin
  • 12

    Mini Ciabatta Burger Buns
  • 6 tbsp (90 mL)

    Olive oil
  • 8 oz (250 g)

    Shredded Monterrey Jack cheese

How to make

  • Step 1

    In large nonstick frying pan, heat 1-1/2 tbsp (22 mL) olive oil over medium-high heat; cook onions, red peppers and green peppers. Cook, stirring occasionally, for about 10 to 12 minutes or until mixture is tender and caramelized. Add peperoncini and marinara sauce; stir to combine. Remove from heat; cover to keep warm.

  • Step 2

    Meanwhile, in shallow bowl, stir together flour, salt, paprika, pepper and cayenne pepper. In another shallow bowl, whisk together eggs with 1 tbsp (15 mL) water. Place breadcrumbs in third shallow bowl.

  • Step 3

    Preheat oven to 400°F (200°C). Line rimmed baking sheet with parchment paper. Pour canola oil into large Dutch oven or any large heavy-bottomed pot with high sides; heat over medium heat until deep fry thermometer registers 350˚F (180˚C).

  • Step 4

    Dredge one veal scallopini cutlet in flour then dip into egg, letting excess drip off. Coat evenly in breadcrumbs. Transfer to a platter; repeat with remaining cutlets.

  • Step 5

    Open ciabatta buns and place on prepared baking sheet with cut surfaces facing up. Drizzle ½ tbsp (7 mL) olive oil over each bun. Bake in centre of oven for 5 minutes. Meanwhile, fry breaded scallopini in Dutch oven for about 2 to 3 minutes or until golden and cooked through. Transfer to platter lined with paper towels; pat with paper towels to remove excess oil.

  • Step 6

    Once cool enough to handle, cut scallopini cutlets into smaller portions to fit on ciabatta buns. Place a portion of scallopini on bottom half of each of ciabatta bun. Sprinkle scallopini evenly with cheese. Return to centre of oven; bake for another 3 to 5 minutes or until cheese has melted and buns are lightly toasted. Top each with onion-pepper mixture. Place ciabatta tops back on; secure each with a skewer or long toothpick.

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