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Veal Cutlet Sandwich with Salsa Verde and Lemon Vinaigrette

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

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
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.