Summer Sandwich with Veal

Summer Sandwich with Veal

This Summer Sandwich is perfect for a picnic lunch, a to go meal, or any day of the week meal. Topped with fresh halved tomatoes, baby arugula, burrata cheese, and drizzled with balsamic vinegar, this cutlet sandwich is bound to be your next favorite.

Veal’s light flavor allows for all the others to shine in this summer sandwich, and that’s okay because they are delish. Not to mention so easy to prep and create. Don’t be intimidated by the veal, it cooks quick and is a great topper to your favorite bread. This great summer recipe came from Anita of Hungry Couple NYC, and she did not disappoint.

Simple, easy, and perfect summer, or anytime. Let us know if you try this cutlet sandwich out, tag us on social media @vealdiscoverdelcious and @hungrycouplenyc.

If you loved this fresh Summer Sandwich, check out our Nashville Hot Veal Sandwich for your next meal!

Ingredients

  • 2 Veal cutlets
  • 1 Egg
  • 1/2 Cup seasoned breadcrumbs
  • Oil for frying
  • 2 Hoagie or other sandwich rolls
  • 1 Cup baby arugula
  • 1 Cup chopped tomato salad (recipe follow)
  • Burrata cheese
  • Balsamic vinegar for drizzling

For the Tomato Salad:

  • 1 Pint cherry tomatoes, halved
  • 1 Tablespoon olive oil
  • 1 Tablespoon lemon juice
  • Pinch of salt
  • 1 Tablespoon chopped fresh basil

Instructions

  1. Place the veal cutlets between two sheets of wax or parchment paper and pound thin to even thickness. Add the egg to a shallow dish and beat lightly. Add the breadcrumbs to a separate shallow dish. Dip the cutlets into the egg wash and then the breadcrumbs until well coated.
  2. Add olive oil to a large skillet or cast-iron pan and fry the cutlets on medium heat until the breading is golden brown.
  3. Slice the rolls in half and brush with olive oil. Toast lightly.
  4. Toss the halved tomatoes, olive oil, lemon juice, salt and basil in a small bowl.
  5. To assemble the sandwich, place the fried cutlets on the bottom, top with the tomato salad, burrata cheese and arugula. Drizzle with balsamic vinegar, top and serve. Makes 2 servings.

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