If you’ve ever had a hot veal sandwiches from an Italian bakery, you know how good they are: crispy cutlets in tomato sauce, topped with melted cheese, and tucked into a soft bun.
Lately, my family has been making them more often at home, and honestly, they’re just as delicious!
This recipe walks you through each step so you can recreate the authentic flavours of an Italian-style veal sandwich right in your own kitchen.
Italian-Style Veal Sandwiches
Ingredients
- 4 veal cutlets (thinly sliced)
- 2 eggs, beaten
- 1 cup breadcrumbs (seasoned or plain with Italian seasoning added)
- 3–4 tablespoons avocado oil (or olive oil) for frying
- 4 sandwich buns (soft Italian-style or ciabatta work best)
- 2 cups tomato sauce (homemade or store-bought)
- 1 onion, thinly sliced
- 1 green pepper, thinly sliced
- 1 cup mushrooms, sliced
- 1 tablespoon olive oil (for sautéing veggies)
- 6–8 slices fresh mozzarella cheese
- Salt and pepper, to taste
Instructions
Step 1: Bread the veal
- Set up a breading station with two bowls: one with beaten eggs and one with breadcrumbs.
- Dip each veal cutlet into the egg mixture, then press into breadcrumbs until well coated.
Step 2: Cook the veal
- Heat avocado oil in a large skillet over medium heat.
- Fry the breaded veal cutlets for 2–3 minutes per side, or until golden brown and cooked through.
- Transfer to a paper towel-lined plate to drain excess oil.
Step 3: Prepare the sauce and veggies
- Warm tomato sauce in a saucepan over low heat.
- In a separate pan, heat olive oil and sauté onions, peppers, and mushrooms until softened and caramelized. Season with salt and pepper.
Step 4: Assemble the sandwiches
- Slice your favourite buns and warm them slightly in the oven if desired.
- Spread tomato sauce on the bottom half of each bun.
- Add a breaded veal cutlet.
- Top with a spoonful of sautéed veggies.
- Add fresh mozzarella slices.
- Place under the broiler for 1–2 minutes until the cheese melts (optional, but highly recommended!).
- Close with the top bun and serve hot.
Serving Ideas
- Pair with a simple green salad or roasted potatoes for a complete meal.
- For extra spice, add chili flakes to the tomato sauce.
- Try switching up the cheese for provolone
Storage Tips
- Store each component separately: keep the breaded veal cutlets, sautéed veggies, tomato sauce, and buns in their own containers.
- Refrigerate for up to 3–4 days.
- When ready to eat, reheat the veal in the oven or skillet, warm the sauce and veggies, and then assemble the sandwich fresh.
- This way, the bread stays soft and the veal cutlets keep their crispiness.
FAQ: Italian-Style Veal Sandwiches
Can I bake the veal instead of frying?
Yes! Place breaded veal on a baking sheet, drizzle with oil, and bake at 400°F for 15–18 minutes, flipping halfway.
What buns work best?
Soft Italian rolls, ciabatta, or kaiser buns hold up well against the sauce and toppings
Can I make this ahead for a crowd?
Yes! Cook the veal and sauté veggies ahead of time. When ready to serve, warm everything and assemble sandwiches fresh.
More Italian Recipes
Recipe
Veal Sandwiches
If you’ve ever had a hot veal sandwich from an Italian bakery, you know how good they are: crispy cutlets in tomato sauce, topped with melted cheese, and tucked into a soft bun.
Ingredients
Equipment
Method
Step 1: Bread the veal
- Set up a breading station with two bowls: one with beaten eggs and one with breadcrumbs.
- Dip each veal cutlet into the egg mixture, then press into breadcrumbs until well coated.
Step 2: Cook the veal
- Heat avocado oil in a large skillet over medium heat.
- Fry the breaded veal cutlets for 2–3 minutes per side, or until golden brown and cooked through.
- Transfer to a paper towel-lined plate to drain excess oil.
Step 3: Prepare the sauce and veggies
- Warm tomato sauce in a saucepan over low heat.
- In a separate pan, heat olive oil and sauté onions, peppers, and mushrooms until softened and caramelized. Season with salt and pepper.
Step 4: Assemble the sandwiches
- Slice your favourite buns and warm them slightly in the oven if desired.
- Spread tomato sauce on the bottom half of each bun.
- Add a breaded veal cutlet.
- Top with a spoonful of sautéed veggies.
- Add fresh mozzarella slices.
- Place under the broiler for 1–2 minutes until the cheese melts (optional, but highly recommended!).
- Close with the top bun and serve hot.
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