Veal Parm Sandwich recipe?

Make veal parm. Get some poboy bread (French bread might work better), lightly toast it, little mayo, add the veal parm.

Is that it?

Doesn't look like you're in NOLA but Nor-Joe in metairie has a new cook and his veal parm sandwich is pretty good.

Veal cutlets - salt and peppered, triple breading station (1)AP flour (2)a couple of beaten eggs (number depends on how many cutlets you're making (3) bread crumbs (I mix regular and Panko) with a generous amount of shredded parmigiano reggiano, mix up well.

Drege veal in flour, into eggs and let excess drip off, press into breadcrumb/parmigiano mixture - liberally coat and press into meat.

Heat skillet, cover bottom surface with olive oil, and once pretty hot add some butter - as soon as butter melts and foams, place cutlets in the pan and don't crowd. Cook til a nice deep brown then flip and repeat on the other side.

I sauce the top, hit with some provolone and under the broiler until it bubbles and carmelizes - add to heated/buttered bread and you are good to go. Add lettuce and tomato if you like, but I never add mayo. Simple as can be, anyone can cook it. Make sure not to leave out the parmigiano with the breadcrumbs.


I just happened to make tonight with pounded out chicken breasts. My favorite is pork cutlets pounded thin cooked this way.

quote:

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Nor-Joe in metairie has a new cook

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Wat