Classic Veal Parmesan Sandwich
Crispy veal is layered with marinara and melted cheese on a soft roll for bold, comforting flavor. This sandwich delivers Italian-inspired satisfaction in every bite.
| Serving Size | 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
Preparation
- 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.
Classic Veal Parmesan Sandwich
Crispy veal is layered with marinara and melted cheese on a soft roll for bold, comforting flavor. This sandwich delivers Italian-inspired satisfaction in every bite.
6
Prep: 10 mins.
Cook: 10 mins.
Preparation
- 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.
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
