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Recipe Detail Page
Veal Cutlets with Peperonata
Winter 2015
Here’s a classic Italian sandwich the way nonna used to make them. Rich peperonata is the perfect accompaniment to the tender veal, along with the punch of the peppery freshness of arugula.
Makes 4 sandwiches
PEPERONATA
2 tbsp (30 mL) olive oil
1 cup (250 mL) red onion, thinly slivered
1 tbsp (15 mL) fresh garlic, finely chopped
1 red pepper, seeded and sliced
1 yellow pepper, seeded and sliced
¼ tsp (1 mL) red pepper flakes
1 tbsp (15 mL) capers, drained
¼ tsp (1 mL) salt, or to taste
¼ cup (60 mL) water
2 plum tomatoes, cored and finely diced
½ cup (125 mL) fresh basil, roughly torn
into pieces
CUTLETS
3 large eggs
¼ cup (60 mL) milk
⅓ cup (80 mL) all-purpose flour
1½ cups (375 mL) Italian-style bread crumbs
3 tbsp (45 mL) Parmigiano-Reggiano cheese, finely grated
1 lb (500 g) veal cutlets, very thinly sliced (and/or pounded)
Salt and freshly ground black pepper to taste
¼ cup (60 mL) olive oil for frying
4 good-quality buns, calabrese or kaiser-style
4 slices of provolone or Asiago cheese
1 cup (250 mL) arugula
1 For the peperonata, in a large skillet, heat olive oil over medium, add onions and cook until slightly softened, about 4 minutes.
2 Add garlic, peppers, pepper flakes, capers, salt and ¼ cup (60 mL) water, cover and cook over low heat for 7 minutes, stirring occasionally.
3 Add tomatoes, cover and cook over medium lowfor 15 minutes.
4 Remove lid, reduce excess liquid by cooking over medium-high for a few minutes if needed.
5 Stir in basil and set aside until ready to use. (Makes about 2 cups/500 mL).
6 For the veal cutlets, prepare ingredients for breading veal by whisking together eggs and milk in a medium bowl until well combined. Place flour on a large plate. Stir together breadcrumbs and cheese in a large bowl.
7 Season veal well with salt and pepper to taste.
8 Using a fork, dredge a piece of veal in flour, covering both sides; shake off excess flour. Dip the veal in the egg mixture and let excess drip off. Place veal in bread crumb mixture and coat both sides, gently pressing on veal so that the bread crumbs adhere well. Repeat process with remaining pieces of veal.
9 When all veal is breaded repeat process to give the veal a second coating of crumbs. Donot repeat the flour step! Place pieces directly into egg then bread crumbs until all are used.
10 Heat a large nonstick skillet over medium and add half the oil. Working in batches so as not to crowd the skillet, fry half the cutlets. Cook until browned on one side, about 4 minutes. Flip and brown second side, about 4 minutes. Set aside. Add remaining oil to skillet and fry the remaining cutlets. Wrap cooked cutlets in foil to keep warm.
11 Halve the buns and place a piece of cheese on the top halves and place under broiler to carefully melt cheese.
12 Divide the veal between the 4 buns, top with a generous amount of peperonata, a handful of arugula and the top of the bun.
Makes 4 sandwiches
