Classic Veal Parmesan Sandwich

Servings:
6

Prep Time:
10 mins.

Cook Time:
10 mins.

Ingredients

6 veal cutlets, 3 oz. each

Salt to taste

Ground black pepper to taste

½ cup (or as needed) all-purpose flour

1 egg (equal parts beaten egg and milk)

1 cup (or as needed) bread crumbs

1 cup (or as needed) vegetable oil

12 tablespoons tomato sauce

3 tablespoons Parmesan cheese, grated

6 slices Provolone cheese

6 slices Mozzarella cheese

6 sub rolls

Preheat oven to 350°F.
Pound each portion of veal between sheets of parchment or wax paper to a thickness of ¼-inch.
Blot the veal dry. Season each piece with salt and pepper. Dredge the veal in flour, and shake off any excess. Dip in egg wash and dredge in bread crumbs.
Heat about ⅛-inch of oil in a large skillet to about 350°F over medium heat. Working in batches, add the breaded veal to the hot oil and pan fry on the first side until golden brown and crisp, about 2 minutes. Turn once and finish pan frying on the second side until it reaches an internal temperature of 160°F, about 1 or 2 minutes more. Drain on paper towels or on a wire rack set over a baking sheet.
Add two tablespoons of the tomato sauce to each piece of veal and sprinkle ½ tablespoon of Parmesan cheese on top of the tomato sauce. Add one slice of Provolone and Mozzarella cheese to each piece of veal.
Place the veal Parmesan in preheated oven for 2 to 3 minutes or until the cheese begins to melt and the veal is hot.
Add the veal to the rolls and serve.

Source: Funded by the Beef Checkoff