Breaded Veal Cutlet Sandwich

This is my summer of awesome sandwiches. It started with a new gourmet sandwich place in my neighborhood and now I'm addicted to creating fun sammies of my own.

In restaurants I often order veal but somehow don't think to make it at home. But a breaded veal cutlet makes the most delicious base for a great sandwich. I recently had the pleasure of spending some time with Beef Checkoff funded Veal - Discover Delicious and learned a lot about modern veal farming practices along with some great recipe ideas.

My new found education led to a discussion with my friends who also love veal but rarely cook it at home and I shared some of the easy recipes I'd learned. As a protein, veal has a neutral and delicate flavor that takes on the taste of the ingredients you use to prepare it. It's incredibly versatile.

I learned that veal calves are raised to 6 months of age and a weight of about 500 lbs. Contrary to old ideas and stereotypes, they are both raised and harvested humanely. When I got a tour of some veal farms, I got to see the practices of the Veal Quality Assurance Program in action. This collection of science based animal management practices ensures that the veal calves receive quality care through every stage of life.

And thanks to the chefs who work with Veal - Discover Delicious, I learned how quick and easy it is to make my own gourmet veal cutlet sandwich. Enjoy!

Yield: 2 Servings

Author: Anita Schecter

Breaded Veal Cutlet Sandwich

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

Ingredients

• 2 Veal cutlets
• 1 Egg
• 1/2 Cup seasoned breadcrumbs
• Oil for frying
• 2 Hoagie or other sandwich rolls
• 1 Cup baby arugula
• 1 Cup chopped tomato salad (recipe follow)
• Burrata cheese
• Balsamic vinegar for drizzling

For the Tomato Salad:

• 1 Pint cherry tomatoes, halved
• 1 Tablespoon olive oil
• 1 Tablespoon lemon juice
• Pinch of salt
• 1 Tablespoon chopped fresh basil

Instructions

1. Place the veal cutlets between two sheets of wax or parchment paper and pound thin. Add the egg to a shallow dish and beat lightly. Add the breadcrumbs to a separate shallow dish. Dip the cutlets into the egg wash and then the breadcrumbs until well coated.
2. Add olive oil to a large skillet or cast iron pan and fry the cutlets on medium heat until the breading is golden brown.
3. Slice the rolls in half and brush with olive oil. Toast lightly.
4. Toss the halved tomatoes, olive oil, lemon juice, salt and basil in a small bowl.
5. To assemble the sandwich, place the fried cutlets on the bottom, top with the tomato salad, burrata cheese and arugula. Drizzle with balsamic vinegar, top and serve.

This recipe is sponsored by Veal- Discover Delicious. Thank you for supporting the products I love and use in my kitchen.