Italian Veal Sandwiches Food

CLASSIC ITALIAN VEAL SPEZZATINO

Steps:

• Mix cornstarch, paprika, and pepper in a mixing bowl. Pat veal chunks dry and toss them with cornstarch mixture to coat.
• Heat oil in a Dutch oven over medium-high heat. Add veal pieces to the pot, one by one, and brown on all sides. Set aside leftover cornstarch.
• Reduce heat slightly and add onion, carrot, celery, and red chile pepper; cook until fragrant, stirring often, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in broth and wine. Deglaze pot using a wooden spoon to scrape any browned bits off the bottom. Add potatoes, tomatoes, peas, and bay leaf. Stir and cover.
• Bring to a boil, reduce heat, and simmer until veal is fork-tender, potatoes are cooked, and liquid has thickened, about 1 hour. Add some water from time to time to keep the stew from burning, but don't let it get soupy. Add leftover cornstarch if the stew needs thickening at the end.

VEAL PARMIGIANA

Steps:

• Heat the 3 tablespoons of oil in a saucepan and saute the onion and garlic until golden.
• Stir in tomato sauce, water, oregano, pepper, and parsley.
• Cover and simmer 10 minutes.
• Combine 1/2 cup parmesan cheesewith bread crumbs.
• Dip veal into egg, then into cheese crumb mixture.
• Heat remaining olive oil in skillet and saute veal until golden, turning only once.
• Pour 1/2 the tomato sauce into baking dish.
• Place veal and mozzarella cheese in alternating layers in dish.
• Pour remaining sauce over veal and cheese.
• Sprinkle with 2 tablespoons parmesan cheese.
• Bake in moderate oven (350 degrees) 25 minutes, or until sauce is bubbly and cheese melts slightly.
• Serve with capellini, crusty bread, and a salad.

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!