Veal Cutlet Sandwich

Panino con le Cotolette


¾ pound fresh ripe Tomatoes, about 2 -3 small
1 ½ Tablespoons Extra Virgin Olive Oil
¼ teaspoon Coarse Salt
3 Tablespoons shredded fresh Basil leaves
1 large clove Garlic, finely minced
2 ounces Mascarpone or Cream Cheese, softened
1 ounce fresh Ricotta Cheese
4 Tablespoons freshly grated Parmesan Cheese
1 cup Italian Style Breadcrumbs
2 Tablespoons Grated Romano Cheese
½ teaspoon Coarse Salt
¼ teaspoon freshly ground Black Pepper
1 teaspoon Paprika
½ cup Flour
pinch of coarse salt and pepper
2 Eggs, beaten
¾ pound very thin veal scallopine, cut into 8 even portions
5 Tablespoons Olive Oil
4 Kaiser Roll, oversized Hamburger Roll, or other 4 - 5 inch round soft Roll
1 whole Garlic Clove
Serves 4
Printable Version
Core tomatoes and cut in half through the middle (the equator of the tomato). Squeeze gently or use a spoon to remove the seeds and inner pulp of the tomato. Cut the cleaned tomato meat into ½ inch dice and place in a medium sized glass bowl. Add olive oil, salt, basil (leaves cleaned and dried, rolled up like a cigarette and thinly sliced), and garlic. Toss well and set aside. (The tomatoes will leach or let loose additional liquid. This is a good thing.)
In the bowl of a food processor, combine mascarpone, ricotta and Parmesan cheeses. Process until smooth, scraping down the sides of the bowl with a rubber spatula if necessary. Scrape into a bowl. Set aside.
Combine breadcrumbs, grated Romano cheese, salt, pepper and paprika in a pie plate or large plate.
Combine flour with salt and pepper on a second plate.
Beat the 2 eggs in a small bowl.
Bread the scallopine. Dip one scallopine into the beaten eggs. Lift out and let drain. Dip into the flour on both sides. Shake off excess flour. Dip into the egg mixture again. Drain. Place on the breadcrumb mixture. Spoon breadcrumb mixture over the scallopine and pat well to coat both sides. Place on a clean plate. Repeat the coating process with the remaining scallopine.
In a large, deep saute pan, heat the olive oil over medium high heat. When hot,
Add half the scallopine. Fry for 2 (1 -3) minutes on each side, or until dark golden brown, crispy and cooked through. Add 2 more Tablespoons of oil. Fry the remaining scallopine.
Assemble the sandwiches.
Slice the rolls in half and toast. Rub the toasted bread with the garlic clove.
Spread ¼ of the cheese mixture on the bottom of the bread. Place ¼ of the scallopine on top of the cheese mixture. Overlap the pieces to fit the bread. Top with a few spoons of the tomato mixture. Drizzle a bit of the tomato’s liquid on the inside of the top of the roll. Cover and serve.
Chef’s Tip: The scallopine I used were VERY thin. I cut them to make 8 equal portions. Two per sandwich were fine. Not too thick at all.
©2013 Nick Stellino Productions