Best 3 Hot Veal Sandwich Recipes

ITALIAN VEAL SANDWICHES

Steps:

• In wide medium size bowl, whisk together the flour, salt, pepper and garlic powder. Set aside.
• In a wide large size bowl, mix together the bread crumbs, oregano, basil, parsley and Romano cheese. Set aside.
• In another medium bowl, whisk together the eggs and milk. Set aside.
• Using a meat tenderizer (mallet), beat each piece of veal cutlet on a cutting board until it's thinner and spread wider. I recommend placing a freezer bag cut open, over the veal while tenderizing to avoid splattering.
• Place the three bowls with the bread crumb mixture, eggs and flour mixture side by side... like a production line.
• Place a piece of veal in the flour and carefully coat both sides with the flour mixture.
• Move the piece of veal over to the egg wash and coat the veal completely, making sure it's all wet.
• Move the piece of veal to the bread crumb mixture and coat both sides. Pat the veal down over the bread crumbs to make sure it sticks well. Place the piece of veal in a large serving dish.
• Repeat the last three steps for all the pieces of veal.
• Place the serving dish in the fridge, covered with plastic wrap for at least 3 hours.
• Heat the canola oil in a large deep pan on medium high.
• Carefully (caution with the hot oil) place two pieces of breaded veal in the hot oil in the pan (careful not to over-crowd).
• Fry the veal pieces on one side for 3 to 4 minutes and carefully turn them over.
• Fry the other side for another 3 to 4 minutes. The veal should have a nice light golden colour (but not too dark as this will mean the meat is too dry).
• Place the veal pieces on a large dish lined with paper towels to soak the excess oil from the veal.
• After soaking the grease on the paper towel, move to veal pieces to a large oven proof pan with a lid (like a roasting pan). Add a little tomato sauce (a couple of soup spoons) over each piece to keep the meat moist and tasty! This pan can stay in the oven at around 180 ºF to 200 ºF to keep it warm while you cook all the veal. Just keep adding the finished pieces to the pan,
• Repeat the last 5 steps until the veal is all cooked.
• To assemble the veal sandwiches, place one or two (we use 2 because we like it stacked) pieces of veal on the bottom half of a bun. If using cheese, place the slices next. Add mushrooms, onions, peppers or other favourite toppings. Pour a generous amount of sauce over the veal and toppings (we like it messy so we add a lot!). Place the top half of the bun and serve hot.
• Traditionally, these sandwiches are served with a side of spiced olives. Exercise your jaw before taking a bite... this one's big and messy! Enjoy!

SALTIMBOCCA VEAL CUTLET SANDWICH

Steps:

• For the cutlets: Heat the canola oil in a large skillet to 350 degrees F. Pound the veal using a meat mallet, 1/4-inch thick. Dip the veal in the beaten egg, coat with the breadcrumbs and fry in the oil until crispy and golden, about 2 minutes per side. Remove the cutlets and cook the prosciutto in the same pan until very crispy, about 1 minute. Drain on paper towels.
• For the mayo: In a bowl, add the mayonnaise, gherkins and sage. Mix.
• Spread the sweet mayonnaise on the kaiser rolls, lay down the cutlets, crispy prosciutto and top with the baby romaine.

PDQ HOT BEEF SANDWICHES

Steps:

• Heat vegetable oil in a large Dutch oven over medium-high heat. Place the roast in the pan, and brown on all sides.
• Reduce heat to medium-low, and pour in the chili sauce, water, and vinegar. Season with chili powder, salt, pepper, garlic powder and white sugar. Simmer over medium-low heat for 3 hours, or until meat is fork tender. Remove beef, and refrigerate overnight. Reserve sauce, and refrigerate.
• Slice or shred beef, and place in a large pot on the stove with the sauce. Heat through, and serve alone, or on your favorite sandwich buns.