07 Jan Veal Cutlet Sandwich with Salsa Verde and Lemon Vinaigrette
Posted at 11:40h
in
by Team 3e joueur
By Chef Paul Cacici of Carmenta’s in Brooklyn
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.
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
1In a bowl, combine all ingredients.
For the Lemon Vinaigrette
2In a bowl, combine all ingredients.
For the Veal Cutlet
3In 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
4Place 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.
Where to buy veal
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
1In a bowl, combine all ingredients.
For the Lemon Vinaigrette
2In a bowl, combine all ingredients.
For the Veal Cutlet
3In 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
4Place 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.
Veal Cutlet Sandwich with Salsa Verde and Lemon Vinaigrette
