Preparation time 15 minutes, cooking time 10 minutes.

1. Using a meat mallet, pound veal even thickness.

2. Dip veal in flour, shake off excess flour. Dip in egg then coat in breadcrumbs.

3. Cook veal on heated oiled barbecue plate, uncovered, until browned all over and cooked through.

4. Divide veal, avocado and sprouts among bread. Drizzle with sauce , roll  to enclose.

Serves 4, per serving 26.9g fat, 2857kj.