Veal Cutlet Combo Recipe

Prepare veal

If not already thin, place veal cutlets between plastic wrap and gently pound to about 1/4" thickness. Pat dry with paper towels and season both sides with 1 tsp salt and 1/2 tsp black pepper.

Set up breading stations

In three shallow dishes place: (1) flour mixed with 1/2 tsp salt and 1/4 tsp black pepper; (2) whisked eggs with 2 tablespoons whole milk; (3) breadcrumbs mixed with grated Parmesan and dried oregano. Press each cutlet first into flour, shaking off excess, then into egg wash, then into breadcrumb mixture pressing to adhere. Set breaded cutlets on a wire rack.

Fry veal cutlets

Heat 1 cup vegetable oil in a large skillet over medium-high heat to about 350°F (oil should shimmer). Fry cutlets 2 at a time (do not overcrowd) for 2–3 minutes per side until golden brown and cooked through. Transfer to a paper-towel-lined tray and keep warm in a low oven (200°F/95°C) while you finish remaining cutlets.

Prepare eggplant

Slice eggplant into 1/4" rounds. Lay slices on a tray, sprinkle both sides with 1 tsp salt and let sweat for 15 minutes; then blot moisture with paper towels.

Bread eggplant

Set up a three-dish dredging station: flour; beaten egg with 1 tsp milk; fine breadcrumbs. Dust each eggplant slice in flour, dip in egg, then coat with breadcrumbs. Press crumbs to adhere.

Fry eggplant

Heat 1/2 cup oil in a skillet over medium heat. Fry eggplant in batches until golden, about 2 minutes per side. Transfer to paper towels and keep warm. Alternatively, shallow-roast at 425°F/220°C for 12–15 minutes, turning once.

Warm sauce

Gently heat 2 cups marinara in a small saucepan over low heat until simmering; season to taste with a pinch of salt and pepper.

Melt mozzarella (optional)

If you prefer the mozzarella melted on the veal: place fried veal cutlets on a baking sheet, spoon 1/4 cup warm sauce over each cutlet, top with 2 oz sliced mozzarella and broil 1–2 minutes until cheese is just melted and bubbly. (If serving cold or room temperature, skip broiling.)

Fry eggs

In a nonstick skillet over medium-low heat add 2 tsp oil or butter. Crack eggs and fry sunny-side-up until whites are set but yolks remain runny, about 3–4 minutes; cover for 30–45 seconds if whites need finishing. Season with salt and pepper.

Toast rolls

Spread a little butter on cut side of each hero roll and toast in a skillet or oven until golden.

Open each toasted hero roll. On the bottom half spoon a few tablespoons of warm tomato sauce and spread lightly.

Place one fried veal cutlet (with melted mozzarella if broiled) onto each roll bottom. Add two slices of prosciutto over the veal.

Layer 2–3 slices of fried eggplant per sandwich on top of prosciutto.

Place a fried egg atop the eggplant, then tuck 2 fresh basil leaves alongside. Spoon a little extra sauce onto the top roll if desired and close the sandwich.

Slice sandwiches in half and serve immediately with your choice of Caesar or mixed green salad on the side.