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Veal Parmesan Sandwich sliced. featured image

Veal Parmesan Sandwich

  • Author: Gianna Nebbia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 8 1x
  • Category: Sandwiches, meat
  • Method: frying
  • Cuisine: Italian

Description

A perfect Italian Veal Parmesan Sandwich containing pan fried veal cutlets, a deliciously simple tomato sauce, fresh mozzarella, and basil. It's so delicious, you'll want to share with all your friends. 


Ingredients

Scale

For the Fried Veal Cutlets

  • 1 pound of Veal Cutlets "scaloppine" style (about 6-8 very thin veal cutlets)
  • 2 cups of plain breadcrumbs 
  • 3 large eggs 
  • 1 cup of flour
  • 1/4 cup finely chopped parsley
  • 1/4 cup finely grated parmesan cheese
  • 1 tsp dry oregano
  • Kosher salt, black pepper, cayenne
  • 1 cup of Olive oil (See Note 1)

For the Tomato Sauce

  • 1 28 oz can of crushed tomatoes 
  • 1 tablespoons of olive oil
  • 4 large cloves of garlic, sliced
  • 1 teaspoon of kosher salt (or more to taste)
  • red pepper flakes (optional)

Assembly 

  • 2 10-oz loaves of ciabatta bread
  • 16 oz fresh mozzarella cheese, sliced or torn by hand
  • 12 fresh basil leaves

 


Instructions

  1. Prepare the dredge mixtures in 3 separate wide bowls, such as pasta bowls. In the first bowl, combine flour and pinches of salt, pepper, and cayenne (if using). In the second bowl, beat 3 eggs and a splash of water. In the third bowl, combine breadcrumbs, parmesan, parsley, oregano, and pinches of salt and pepper. 
  2. Coat each veal cutlet in flour, then egg, then breadcrumb mixture. Then place the veal cutlets on a sheet pan and refrigerate them while you make the tomato sauce, or for at least 10 minutes. (note 2)
  3. Make the tomato sauce. Heat 2 tablespoons of olive oil in a sauté pan or sauce pot set over medium heat. Add the garlic and cook for just 1-2 minutes. You want to flavor the oil without letting the garlic burn. Add the can of crushed tomatoes and 1/4 can of water. Bring sauce to a boil, then cover and simmer for 20 minutes. Stir in the salt and red pepper flakes if using. Set sauce aside until needed.
  4. Preheat oven to 350. To fry the veal, place olive oil in a sauté pan or frying pan and heat it over medium heat. Use enough oil to make a 1/2 inch layer on the bottom of the pan. Fry 2 veal cutlets at a time, for 2 minutes on each side. Place the fried veal back on a clean sheet pan.  
  5. Pour the tomato sauce all over the veal. Then add the sliced fresh mozzarella and bake for 30 minutes. When done, switch oven setting to "broil" and broil until the cheese is slightly brown and bubbly. Then remove from oven. 
  6. Slice open the 2 ciabatta loaves and layer half of the veal on each loaf. Then top with basil, close the sandwich, and slice each long sandwich into 4 pieces. (8 pieces total)

Notes

Note 1: The amount of olive oil needed will vary based on the size of your frying pan. You need enough oil to make about 1/2 inch of olive oil in the pan.

Note 2: Refrigerating the veal after breading it helps the breading adhere better. If making the tomato sauce ahead of time, use this refrigeration time to bring the tomato sauce back to a simmer. 

Keywords: Veal Parmesan Sandwich, Veal Parm Sandwich, Veal alla parmigiana sandwich, Veal Parm sub

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