Veal Banh Mi Sandwich

Servings:
4
Prep Time:
1 1/2 hrs.
Cook Time:
1 hr.
Marinate Time:
3 hr.

Ingredients

Vietnamese Mayonnaise

 

1 cup mayonnaise

½ tablespoon Vietnamese fish sauce (nuoc cham)

1 tablespoon lime juice

1 tablespoon Vietnamese chili sauce (sriracha)

 

 

Pickled Carrot & Daikon Salad

 

1 tablespoon sugar

½ cup water

1 tablespoon rice vinegar

¼ teaspoon salt

2 carrots, medium, cut into julienne

1 daikon radish, small, cut into julienne

 

 

Veal Meatloaf

 

1 ounce bread, crust removed, cut into cubes

2 ounces milk

1 teaspoon vegetable oil

1 ounce onion, small dice

½ teaspoon garlic, minced

1 pound ground veal

1 ounce heavy cream

½ teaspoon parsley, minced

½ teaspoon tarragon, minced

½ teaspoon salt

¼ teaspoon ground white pepper

 

 

 

Assembly

 

4 veal cutlets, about 4 ounces each

¼ teaspoon salt

ground black pepper to taste

¼ teaspoon paprika

½ cup all-purpose flour

1 egg, beaten with 1 tablespoon water

1 cup panko bread crumbs

½ cup canola oil (as needed for frying)

4 baguette rolls, cut in half, toasted

4 tablespoons Vietnamese Mayonnaise

12 ounces veal meatloaf

¼ cup cucumber, thinly sliced

2 cups Pickled Carrot & Daikon Salad

1 cup cilantro

4 lime wedges

Preparation

SANDWICH PREPARATION

  1. For the Vietnamese Mayonnaise: mix all the ingredients together and set aside.
  2. For the Carrot and Daikon Salad: combine sugar, water, vinegar, and salt. Add vegetables and let marinate for several hours or overnight. Remove and drain when ready to use.
  3. Pound cutlets thin and blot dry. Season with salt, pepper and paprika, dredge in flour, then into egg, then bread crumbs. Make sure to press panko bread crumbs into veal.
  4. Heat oil in medium sauté pan to about 350° over medium heat (until shimmering but not smoking). Working in batches, add the breaded veal to the hot oil and pan fry on the first side for about two minutes, or until golden brown and crisp. Turn once and finish pan frying on the second side, about two minutes more or until it reaches an internal temperature of 160°. Drain briefly on absorbent paper towels and use immediately or keep warm.
  5. To assemble the Bahn Mi: spread the bottom half of the toasted baguette with Vietnamese Mayonnaise, top with the sliced veal and the meatloaf. Top with cucumber slices, Pickled Carrot and Daikon Salad and cilantro leaves. Squeeze a wedge of lime over the filling and top with the other half of the baguette.

VEAL MEATLOAF PREPARATION

1. Preheat oven to 350º.

2. For the meatloaf soak the bread in milk until it becomes very soft, drain off excess liquid, purée the soaked bread until smooth.

3. Heat the oil in a small sauté pan. Sweat the onions and garlic until tender, about two minutes. Let cool and set aside for later use.

4. Mix the ground veal, pureed bread, cooled onions and garlic, heavy cream, parsley, tarragon, salt, and pepper until fully incorporated. The mixture should have a sticky appearance.

5. Shape into a loaf and place in loaf pan; use a little water on the outside to smooth out any bumps or high spots.

6. Bake at 350º for about 45 minutes or the internal temperature has reached 165º.

7. Let cool and cut four three-ounce slices for the Bahn Mi sandwiches.

8. Reserve the rest refrigerated for other use.

 

Photo & Recipe: VealMadeEasy.com

Categories: Ground Veal, Veal, Veal Cutlets