Sunday, May 23

Make Mondays Better with a Veal Cutlet Sandwich with Garlicky Greens, Smoked Mozzarella, and Prosciutto

veal cutlet sandwich with garlicky greens, smoked

Italians love to egg, bread, and fry foods. From vegetables like cauliflower and zucchini to meats like chicken and veal, there aren't too many foods that don't taste better when egged, breadcrumbed, and fried.

When I was a kid, veal scallopine Milanese, veal cutlets coated in egg and breadcrumbs and fried until crisp, was always a beloved feature of our Sunday dinners. No one could resist that crunchy, glistening exterior and tender, moist interior, which paired perfectly with garlicky broccoli rabe.

Of course, the best part about making veal scallopine Milanese on Sundays was the sandwich you'd take to school on Monday. My mom wasn't a believer in dainty sandwiches. She never even bought sliced white bread. Instead, Mom would spilt a chunky Italian roll down the middle and wedge a veal cutlet inside. Then she'd smother it with leftover garlicky broccoli rabe, some Provolone or mozzarella cheese, and maybe one of my dad's hot cherry peppers, if we were lucky.

Lately Jeff and I have been on a veal cutlet kick, thanks to Mom who bought us three pounds last time she was here.

"Mom, three pounds for two of us?" I said.

"If you can't eat them all now, just freeze them, honey. They won't go to waste," she replied.

Each time I make veal scallopine Milanese for Jeff and me, I promise myself that I'm going to top them with Marsala spiked mushrooms or sauteed baby artichokes and asparagus. Then I do what I always do: make sandwiches.

You should do the same. This isn't just any sandwich, it's a dense, crunchy, salty, smoky, garlicky sandwich that is wholeheartedly satisfying. So go ahead, mangia!

By the way, Mom was right. That sandwich you're looking at was made from the third and final pound of veal cutlets.


Veal Cutlet Sandwich with Garlicky Greens, Smoked Mozzarella, and Prosciutto
Makes 2 sandwiches
Print recipe only here.

Veal:
1/2 pound veal cutlets, thinly sliced
1/4 cup all-purpose flour
1 large egg
1/2 cup dry, plain breadcrumbs
1/4 cup grated Reggiano-Parmigiano cheese
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 tablespoon butter
1 tablespoon olive oil
2 ounces smoked mozzarella cheese

Garlicky Greens:
1-2 teaspoons olive oil
1 small garlic clove, thinly sliced
4-5 ounces (about 2-3 cups) chopped greens, such as kale, escarole, or Swiss chard

Sandwich:
2 ounces prosciutto
4 slices crusty Italian bread, brushed with olive oil and toasted until golden

1.Place the veal cutlets between two sheets of plastic wrap and pound them gently with the toothed side of a meat mallet to soften the meat. Then use the smooth side of the mallet to flatten the scaloppine to about a 1/4- to 1/8-inch thickness.

2. Spread the flour on a sheet of wax paper or a large plate. In a medium bowl, lightly beat egg. In a separate bowl, mix breadcrumbs, cheese, red pepper flakes and salt.

3. In a medium skillet, heat butter and olive oil over medium heat until mixture starts to bubble and foam.

4. Meanwhile, dredge the veal in the flour, shaking off the excess. Then dip it in the egg, letting any excess drip into the bowl. Finally, gently place it in the bread-crumb mixture and turn to coat evenly. Repeat with remaining pieces of veal. Place in the skillet, without overcrowding. Fry for about 3 to 4 minutes, or until the underside looks crispy and golden brown. Turn once. Add cheese, and cook about 2 minutes more, until cheese is melted. Turn off heat.

5. To make the garlicky greens, heat heat oil in a medium skillet over medium high heat. Add garlic and lightly brown, 1-2 minutes. Add greens, tossing frequently, until cooked down and tender, about 5-6 minutes. Remove from heat.

6. Add prosciutto to a hot skillet just until crisp, 30-60 seconds.

7. To assemble sandwich, place half the veal on one slice of toasted bread. Top with half the garlicky greens and prosciutto. Repeat with second sandwich. Serve immediately.

You might also like these sandwich recipes from Food Blogga:
Frittata Sandwich
Grilled Lamb Sandwich
Pork Tenderloin Sandwich
Italian Chicken Cutlet Sandwich with Broccoli Rabe and Provolone

You might also like these veal recipes:
Veal Marsala recipe from Always Order Dessert
Pork Saltimbocca recipe from Proud Italian Cook
Veal Chops with Morel Sauce recipe from Sunday Nite Dinner
Breaded Veal Cutlets recipe from Bleeding Espresso

23 comments:

Abby said...

Italians and Southerners share that love of all things fried, huh? ;) Looks great. I order veal often, and a sandwich with greens sounds amazing. Hope you're well!

Ciao Chow Linda said...

Can I have mine with regular, not smoked mozzarella? Lunch time at one p.m. Thanks (I'll even pick-up)

Joanne said...

I adore veal and wish it weren't so expensive! I think this sandwich would be worth the indulgence though. It sounds fabulous!

lisaiscooking said...

That is a lovely-looking sandwich! Adding greens sounds great too and so does the hot cherry pepper.

bellini valli said...

There was a take out restaurant close to work that would have something similar as a special once a week. Well worth the visit!!

Cookie baker Lynn said...

Gorgeous sandwich. Why didn't I get an Italian mother to make one for me? I guess I was in the wrong line. Sigh. But at least you are generous enough to share the recipe with me. Then maybe my kids will feel like they were in the right line.

Manggy said...

Veal isn't sold here, but it looks so good I'm going to have to find a substitute :)
(by the way, this reminded me of FGtS, but then I saw you were writing a different book for Quirk for this fall and you haven't announced it yet! Congratulations!)

elly said...

This looks really delicious. But then, I think you could put smoked mozzarella on cardboard and I would lover it. :)

The Food Hunter said...

Funny my school lunches were pretty similar!

Mary W said...

Mmmm. This looks delish.

I'm having meatloaf sandwiches tonight. Instead of mayo I'll try mozzarella and garlic-y kale or swiss chard. My backyard garden is overflowing with both so I'm on the look out for new ways to use 'em up.

RamblingTart said...

SCRUMPTIOUS sandwich, Susan! :-) I love it! Those garlicky greens sound amazing and you've totally inspired me to build better sandwiches. :-)

Chris said...

This brings me back! I used to love when my grandma made veal cutlets. Put the cutlets in a sandwich? Score! Add Prosciutto? Just brilliant. You never cease to amaze me, Susan...

We Are Not Martha said...

Oh man, this sandwich looks like total heaven! As I kid, I would never eat veal, but I've definitely grown up since then! Yum :)

Sues

FIXED BAYONET METAL SOLDIERS said...

Theres no such thing as Scallopine Milanese. I live there and its called COSTOLETTO MILANESE but I think you mean Cotoletta.

Susan from Food Blogga said...

abby-I hadn't thought about it, but you're right!

linda-Of course! ;)

joanne-It is an indulgence, but well worth it.

lisa-Oh, those hot cherry peppers were awesome!

val-I'd be frequenting that place!

lynn-Yeah, that's the spirit! :)

mark-Thanks! I appreciate that!

sues-At least you're eating it now!

elly-I would like it too!

foodhnunter-Then you were lucky too. :)

mary-I'm so happy to hear that. I hope it was good!

chris-You're sweet. Who doesn't love a good Italian sangwich, am I right?

ramblingtart-Yay! I love when I inspire people to eat sandwiches. It's one of life's greatest joys!

bayonet-Thank you for telling me that. "Veal scallopine Milanese" is used in the States, even if it is technically incorrect.

Anonymous said...

What a great idea to put the garlic greens on the veal! This has got to be the perfect sandwich.

Terry B, Blue Kitchen said...

Want. Now.

Deadly Vanilla Sunshine said...

Love the general idea here, but I'll probably use zucchini instead of veal and omit the proscuitto. Maybe a bit of goat cheese...hmmm...

Susan from Food Blogga said...

anonymous-So glad you like it!

terry- Me. Too.

deadlyvanillasunshine-Whatever works for you!

Elana said...

You know, I think this would make my monday a lot better. Thanks for the idea. Check out my blog

http://www.katom.com/blog

Anonymous said...

Would like to include your veal recipes on vealrecipes.com including a recipe source link back here.

Please let me know thechef@vealrecipes.com

Mandy said...

Holy Cow...YUM!

I'm making veal cutlets for dinner tonight and looking for something new. Beautiful sandwich, lovely post!

www.homewithmandy.com

Susan from Food Blogga said...

elana-It really works!

anonymous-Thank you. I'll be in touch.

mandy-Hope you made them!

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