Known to many as the Italian Veal Sandwich this is arguably one of the most popular and accessible veal dishes. Customize these sandwiches, with toppings like sliced roasted sweet or hot peppers, sautéed onions or mushrooms, pickled eggplant, or an Italian favourite: sautéed rapini with garlic and hot pepper flakes.
½ cup (125 mL) Italian-seasoned bread crumbs
½ cup (125 mL) grated Parmesan cheese
2 tbsp (30 mL) all-purpose flour
Salt and pepper
1 lb (500 g) Veal Cutlets, cut or pounded to ¼ inch (5 mm) thick
2 tbsp (30 mL) canola or olive oil (approx)
1 cup (250 mL) tomato basil pasta sauce
Pinch EACH dried thyme leaves and cayenne pepper
½ cup (125 mL) shredded provolone or mozzarella cheese
4 panini buns, split
1. Combine bread crumbs and Parmesan in a shallow dish. Combine flour and salt and pepper to your taste in another shallow dish. Beat egg in a third shallow dish.
2. Pat veal dry with paper towel and season all over with salt and pepper to your taste. Dip each veal slice in seasoned flour, then into beaten egg and then into bread crumb mixture, turning and pressing to coat well. Place on a plate. Discard any excess flour, egg and crumb mixture.
3. Heat oil over medium-high heat in a large nonstick skillet. Cook veal, in batches, for 2 to 3 minutes per side, turning once, until browned and veal is cooked through. Transfer to a parchment paper-lined baking sheet. Add more oil to skillet and adjust heat between batches, as necessary.
4. Add pasta sauce, thyme and cayenne to skillet; simmering, stirring occasionally, for 5 minutes.
5. Spoon sauce onto veal slices and sprinkle with provolone cheese. Place under a preheated broiler for about 1 minute or until cheese is melted. Sandwich veal cutlets in buns.