Semolina-breaded Veal Cutlet Sandwich, Salsa Verde, Lemon Vinaigrette, Arugula, Parmesan

Adapted by
August 2020
Yield: 8 sandwiches


Salsa Verde:
¼ cup finely chopped parsley
¼ cup finely chopped mint
Grated zest of 2 lemons
4 anchovies, made into paste
4 cloves garlic, minced
2 tablespoons salted Italian capers, rinsed thoroughly and drained
6 hard-boiled eggs, coarsely chopped
Lemon Vinaigrette:
Grated zest, and juice of 4 lemons
1 clove garlic, grated on microplane
1¼ cups extra virgin olive oil
Veal Cutlets:
Oil for deep fryer
1 European veal loin eye
4 cups semolina
1 cup grated Parmesan
1 tablespoon dry oregano
1 tablespoon salt
1 tablespoon black pepper
2 eggs
2 ounces all-purpose flour
To Assemble and Serve:
8 lightly toasted, 9-inch seeded hero roll, split lengthwise
Shaved Parmesan
Black pepper


For the Salsa Verde

In a bowl, combine all ingredients. 

For the Lemon Vinaigrette

In a bowl, combine all ingredients.

For the Veal Cutlet

In a deep fryer, heat oil to 350°F. Slice veal into 1-inch-thick cutlets; pound to ¼ inch. Using remaining ingredients, set up standard breading mise en place, combining semolina, parmesan, oregano, salt, and pepper, and making an egg wash. Dredge Cutlets in flour, dip in egg wash, coat in semolina, and fry 2 minutes per side. Drain on paper towels.

To Assemble and Serve

Place Veal Cutlet on bottom half of a roll. Spread on Salsa verde. Top with Lemon Vinaigrette-dressed arugula. Finish with Parmesan. Season with salt and pepper.