Semolina-breaded Veal Cutlet Sandwich, Salsa Verde, Lemon Vinaigrette, Arugula, Parmesan

Semolina-breaded Veal Cutlet Sandwich, Salsa Verde, Lemon Vinaigrette, Arugula, Parmesan

By Chef Paul Cacici of Carmenta’s in Brooklyn

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Semolina-breaded Veal Cutlet Sandwich, Salsa Verde, Lemon Vinaigrette, Arugula, Parmesan

This recipe was developed for the 2020 Trusted Veal Takeout Promotion program in partnership with Starchefs and 15 chefs & restaurant owners in New-York, Boston, Providence, Philadelphia Portland (ME), Washington DC and Richmond. More information

Yield: 8 servings

Ingredients:

Salsa Verde
 ¼ finely chopped parsley
 ¼ finely chopped mint
 Grated zest of 2 lemons
 4 anchovies, made into paste
 4 cloves garlic, minced
 2 tbsp salted Italian capers, rinsed thoroughly and drained
 6 hard-boiled eggs, coarsely chopped
Lemon Vinaigrette
 Grated zest, and juice of 4 lemons
 1 clove garlic, grated on microplane
 1¼ cups extra virgin olive oil
Veal Cutlets
 Oil for deep fryer
 1 European veal loin eye
 4 cups semolina
 1 cup grated Parmesan
 1 tbsp dry oregano
 1 tbsp salt
 1 tbsp black pepper
 2 eggs
 2 oz all-purpose flour
To Assemble and Serve
 8 lightly toasted, 9-inch seeded hero roll, split lengthwise
 Arugula
 Shaved Parmesan
 Salt
 Black pepper

Preparation:

For the Salsa Verde
1

In a bowl, combine all ingredients.

For the Lemon Vinaigrette
2

In a bowl, combine all ingredients.

For the Veal Cutlet
3

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
4

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.

Ingredients

Salsa Verde
 ¼ finely chopped parsley
 ¼ finely chopped mint
 Grated zest of 2 lemons
 4 anchovies, made into paste
 4 cloves garlic, minced
 2 tbsp salted Italian capers, rinsed thoroughly and drained
 6 hard-boiled eggs, coarsely chopped
Lemon Vinaigrette
 Grated zest, and juice of 4 lemons
 1 clove garlic, grated on microplane
 1¼ cups extra virgin olive oil
Veal Cutlets
 Oil for deep fryer
 1 European veal loin eye
 4 cups semolina
 1 cup grated Parmesan
 1 tbsp dry oregano
 1 tbsp salt
 1 tbsp black pepper
 2 eggs
 2 oz all-purpose flour
To Assemble and Serve
 8 lightly toasted, 9-inch seeded hero roll, split lengthwise
 Arugula
 Shaved Parmesan
 Salt
 Black pepper

Directions

For the Salsa Verde
1

In a bowl, combine all ingredients.

For the Lemon Vinaigrette
2

In a bowl, combine all ingredients.

For the Veal Cutlet
3

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
4

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.

Semolina-breaded Veal Cutlet Sandwich, Salsa Verde, Lemon Vinaigrette, Arugula, Parmesan


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The “Trusted Veal from Europe: A Trusted Tradition” campaign aims to promote European veal among meat consumers in North America and Japan.

It is co-funded by the European Union and executed by the Dutch Meat Industry Association (COV) in order to raise awareness about European veal as a high-quality, safe alternative to other meats.