Embark on a culinary journey to discover the delectable flavors of an Italian veal sandwich, a taste sensation that captures the essence of Italian cuisine. Picture yourself biting into a soft and fluffy bread roll, filled with tender and juicy veal, tantalizingly seasoned and cooked to perfection. The veal is complemented by a symphony of flavorful ingredients, including melted cheese, crisp and tangy vegetables, and a drizzle of savory sauce. With each bite, you'll be transported to the vibrant streets of Italy, where this sandwich is a beloved staple. Get ready to explore a selection of the best Italian veal sandwich recipes, each offering a unique twist on this classic dish.
Here are our top 4 tried and tested recipes!
CLASSIC ITALIAN VEAL SPEZZATINO
Veal chunks are stewed with vegetables until tender and flavorful. This classic Italian dish is less soupy than stews from other cuisines. Even though there are potatoes in the recipe, it is typically served alongside polenta or mashed potatoes. Leftover stew freezes beautifully.
Provided by Buckwheat Queen
Categories Soups, Stews and Chili Recipes Stews
Time 1h50m
Yield 6
Number Of Ingredients 17
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.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 27.8 g, Cholesterol 71.8 mg, Fat 9.4 g, Fiber 4.5 g, Protein 22 g, SaturatedFat 1.7 g, Sodium 153.9 mg, Sugar 5.1 g
ITALIAN VEAL SANDWICHES
I grew up with these amazing Italian veal sandwich from two famous Toronto restaurants; California Sandwiches and San Francisco Sandwiches. This is a delicious homemade version.
Provided by Nelson Cardoso
Categories Main Course
Number Of Ingredients 21
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!
VEAL PARMIGIANA
From my room mate Margaret in 1962. I still have the typed recipe on the 3 index cards she gave me. On the card it says a good source of Vitamins A, B, and C. On the card, I wrote it takes me 1 1/2 to 2 hours to fix, but then I was a new cook, and very slow. This is quite delicious.
Provided by Sweetiebarbara
Categories Meat
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 406.9, Fat 24.6, SaturatedFat 10.2, Cholesterol 131.7, Sodium 931.6, Carbohydrate 15.6, Fiber 2.2, Sugar 5.9, Protein 30.6
SPEZZATINO DI VITELLO ALLA SALVIA (ITALIAN BRAISED VEAL WITH SAGE)
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Over medium heat, melt the butter in the olive oil. Add the shallots, and cook slowly, stirring constantly, until they are translucent. Remove shallots and set aside.
- Lightly dredge veal pieces in flour. Add to the pan, and cook over medium heat until well browned.
- Add sage leaves and wine and mix well. Return the shallots to the pan, and lower the heat. Cover and simmer for approximately 1 hour, stirring occasionally. If the wine cooks down too much, add a little water to the pan.
- Just before serving, taste and add salt if necessary and desired.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 6 grams, Sodium 431 milligrams, Sugar 3 grams, TransFat 0 grams
Tips:
- Choose high-quality ingredients. The better the ingredients, the better the sandwich will be. Look for fresh, flavorful bread, tender veal, and ripe tomatoes.
- Don't be afraid to experiment. There are many different ways to make an Italian veal sandwich. Try different types of bread, cheeses, and toppings to find your favorite combination.
- Make sure the veal is cooked properly. Veal should be cooked to an internal temperature of 145 degrees Fahrenheit. This will ensure that it is cooked through but still tender.
- Don't skimp on the toppings. The toppings are what really make an Italian veal sandwich special. Be generous with the cheese, sauce, and peppers.
- Serve the sandwich immediately. An Italian veal sandwich is best when it is served hot and fresh.
Conclusion:
An Italian veal sandwich is a classic sandwich that is enjoyed by people of all ages. It is a simple sandwich to make, but it is packed with flavor. With a few simple ingredients, you can make a delicious Italian veal sandwich that will be the hit of your next party or gathering.
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