Servings: 3-4

Ingredients:

1 lb. veal cutlets, pounded thin

2 eggs; beaten

2 cups Italian bread crumbs

Salt & pepper to taste

Garlic powder

Ground parsley

Olive oil

Tomato sauce

16 oz. sliced mozzarella

Fresh parmesan

1 baguette

Butter for toasting bread

In a small bowl, beat your eggs. Set aside. In a medium mixing bowl, add your bread crumbs. Add a little garlic powder, salt, pepper, and ground parsley to taste. This step is optional, as the Italian bread crumbs are usually seasoned, but we always think everything needs more flavor. Mix dry ingredients together and pour bread crumb mixture onto large flat plate.

One at a time using a fork, dip your cutlets into your eggs so they are fully drenched. Remove from egg and dredge in your bread crumb mixture so the cutlet is coated on both sides. Set each coated cutlet aside on a plate.

Coat a large frying pan with olive oil and set heat to medium. Add cutlets, a few at a time to the frying pan without crowding, and fry about 3 minutes on each side or until golden brown. Since these are so thin, these will cook fast and you don’t want to overcook them.

Once all your veal is cooked, place on baking sheet. Pour red sauce over each cutlet (store bought sauce or homemade is your preference. See our recipe for doctoring a store bought sauce in the link below). Grate fresh parmesan over each cutlet. Then cover each piece with sliced mozzarella. The size of each cutlet will dictate how many slices you need per piece. Make sure surface of veal is covered.

Cut baguette in half long ways, then cut bread into separate sandwiches. 1 baguette should make 3-4 sandwiches depending on how big you want them. Butter each piece of bread, top and bottom. You can lightly toast them in the oven with the cutlets (next step) or separately in a pan.

Turn oven broiler to medium and broil cutlets on top rack until cheese is golden brown. Time will vary depending on your broiler, so make sure you watch until cheese turns brown and starts to bubble. Be sure to not burn your cheese. Bread should be golden brown as well.

Remove veal and bread from oven. Stack cutlets on each sandwich. Cut each sandwich in half again and serve!

Notes:

Chicken: You can buy boneless skinless chicken breasts and pound them, but your local butcher should have pounded chicken cutlets so you don’t have to. Plus, the chicken you get from the butcher will be a superior quality to the grocery store.

Mozzarella: Fresh is the best! Find at any local cheese shop or buy pre-sliced logs at your grocery store.

GoodCooking’s Picks:

Favorite Italian Bread Crumbs:

West Coast: Progresso Italian Bread Crumbs

East Coast: 4C Italian Bread Crumbs

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