Cooked - Semolina Breaded Veal Cutlet Sandwich

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Semolina Breaded Veal Cutlet Sandwich

8.0

¼ cup finely chopped parsley

¼ cup finely chopped mint

Grated zest of 2 lemons

4 anchovies, made into paste

4 cloves garlic, minced

2 tablespoons salted Italian capers, rinsed thoroughly and drained

6 hard-boiled eggs, coarsely chopped

Grated zest, and juice of 4 lemons

1 clove garlic, grated on microplane

1¼ cups extra virgin olive oil

Oil for deep fryer

1 European veal loin eye

4 cups semolina

1 cup grated Parmesan

1 tablespoon dry oregano

1 tablespoon salt

1 tablespoon black pepper

2 eggs

2 ounces all-purpose flour

8 lightly toasted, 9-inch seeded hero roll, split lengthwise

Arugula

Shaved Parmesan

Salt

Black pepper

For the Salsa Verde: In a bowl, combine all ingredients.
For the Lemon Vinaigrette: In a bowl, combine all ingredients.
For the Veal Cutlet: In a deep fryer, heat oil to 350°F. Slice veal into 1-inch-thick cutlets; pound to ¼ inch. Using remaining ingredients, set up standard breading mise en place, combining semolina, parmesan, oregano, salt, and pepper, and making an egg wash. Dredge Cutlets in flour, dip in egg wash, coat in semolina, and fry 2 minutes per side. Drain on paper towels.
To Assemble and Serve: Place Veal Cutlet on bottom half of a roll. Spread on Salsa verde. Top with Lemon Vinaigrette-dressed arugula. Finish with Parmesan. Season with salt and pepper.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥪Sandwich

Cuisine🇮🇹Italian

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 75 weeks ago

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