Red Pepper Ketchup
- 2 red peppers, sweet, large
- 1 tablespoon canola oil
- ½ jalapeno pepper
- ¼ cup onion, chopped
- 1 garlic clove, minced
- ½ teaspoon brown sugar
- 1 tablespoon cider vinegar
- 4 veal cutlets, 3 ounces each, pounded thin
- ¼ cup all-purpose flour
- ½ teaspoon paprika
- ½ teaspoon cumin
- Salt to taste
- Ground black pepper to taste
- ¼ cup canola oil
- 4 ciabatta rolls, crusty
- 3 cups arugula
- 8 tomato slices
- For the ketchup: prepare the red pepper ketchup by first roasting the red peppers in a hot oven, under a broiler, or over an open flame, turning often until the skin is wrinkled and the peppers are tender.
- Transfer peppers to a bowl, cover with plastic wrap, and rest for 10 minutes. Peel skin, remove seeds and stem, then cut into chunks.
- Heat canola oil in a medium sauté pan. Sweat jalapenos, onions and garlic until softened. Reduce heat and add sugar, cider vinegar and roasted peppers. Simmer for about five minutes and then let cool.
- Place ingredients in blender or small food processor and puree until smooth, reaching ketchup-like consistency.
- Refrigerate until completely chilled.
- For the veal: blot veal dry, season both sides with cumin, paprika, salt, and pepper, then dredge in flour. Set aside. Repeat with rest of veal cutlets.
- Heat oil in sauté pan, on medium heat, until shimmering.
- Sauté cutlets in oil until golden brown on both sides, about two to three minutes per side.
- To assemble sandwich: cut ciabatta rolls in half. Place the sautéed veal on the bottom half of roll and top (in order) with pepper ketchup, arugula, tomato, and top of roll.
Source: Funded by the Beef Checkoff