Ingredients
Red Pepper Ketchup
- 4 ea. Red pepper, sweet, large
- 2 Tbsp. Canola oil
- 1 ea. Jalapeno pepper
- 1/2 cup Onion, chopped
- 2 ea. Garlic cloves, minced
- 1 tsp. Brown sugar
- 2 Tbsp. Cider vinegar
- 10 ea. Veal cutlets, 3 ounces each, pounded thin
- 1/2 cup All-purpose flour
- 1 tsp. Paprika
- 1 tsp. Cumin
- Salt to taste
- Ground black pepper to taste
- 3/4 cup Canola oil
- 10 ea. Ciabatta rolls, crusty
- 6 cups Arugula
- 20 ea. Tomato slices
Instructions
For the ketchup:
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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.
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Transfer peppers to a bowl, cover with plastic wrap, and rest for 10 minutes. Peel skin, remove seeds and stem, then cut into chunks.
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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 5 minutes and then let cool.
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Place ingredients in blender or food processor and puree until smooth, reaching ketchup like consistency.
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Refrigerate until completely chilled.
For the veal:
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Blot veal dry, season both sides with cumin, paprika, salt and pepper, then dredge in flour. Set aside. Repeat with rest of veal cutlets.
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Heat oil in sauté pan, on medium heat, until shimmering.
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Sauté cutlets in oil until golden brown on both sides, about 2 to 3 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.
