Veal Parmesan Sub Recipe

Prepare cutlets

If cutlets are thicker than 1/4 inch, place each between plastic wrap and gently pound to about 1/4-inch thickness with a meat mallet. Pat dry with paper towels. Season both sides of the cutlets with the 1 tsp salt and 1 tsp black pepper.

Set up breading station

Place the 1 cup flour in a shallow dish. In a second shallow dish, whisk together the 2 eggs and 2 tablespoons milk until blended. In a third shallow dish, combine 1.5 cups Italian-style breadcrumbs, 1/4 cup grated Parmesan (for breading) and 1 tsp dried oregano.

Bread the cutlets

Dredge each seasoned veal cutlet first in flour, shaking off excess; then dip into the egg mixture, allowing excess to drip off; finally press firmly into the breadcrumb mixture to coat evenly. Set breaded cutlets on a tray and let rest 5–10 minutes so coating adheres.

Pan-fry

In a large skillet over medium-high heat, pour in about 1 cup vegetable oil to reach roughly 1/4–1/3 inch depth. Heat oil until shimmering and a breadcrumb sizzles when dropped in (about 350°F / 175°C). Fry cutlets in batches for 2–3 minutes per side until golden brown and cooked through (internal temp ~145°F). Transfer to a wire rack set over a baking sheet lined with paper towels to drain. Wipe skillet if necessary and leave a thin film of oil for the next step.

Warm the sauce

While frying or after frying, warm 2 cups marinara sauce in a small saucepan over low heat until simmering gently, stirring occasionally. Taste and adjust seasoning with salt or pepper if needed.

Assemble cutlets with cheese

Preheat the broiler or a 425°F oven. Place fried cutlets on a baking sheet. Spoon about 1/4 cup warm marinara over each cutlet, then top each with approximately 2 oz (about 2 slices or a handful shredded) mozzarella. Sprinkle each with a little of the 1/4 cup grated Parmesan. Add a basil leaf on top of the cheese if using.

Melt cheese

Broil on the top rack 2–4 inches from the element, or bake at 425°F for 5–7 minutes, until cheese is melted and bubbly and edges begin to brown. Watch carefully to avoid burning.

Prepare rolls

Split 4 Italian sub rolls lengthwise and lightly butter the cut sides with 2 tablespoons softened butter. Place cut-side up on a sheet pan and toast under the broiler 1–2 minutes until lightly golden (or toast in a pan until crisp).

Assemble the subs

Spoon a thin layer of warmed marinara onto the bottom half of each toasted roll. Place one cheese-topped veal cutlet on each roll. Spoon an additional 2–3 tablespoons marinara over the cutlet if desired. Sprinkle with a pinch of chopped parsley and crushed red pepper flakes to taste, and drizzle a scant 1 teaspoon olive oil over the top if using. Close the sandwich with the top half of the roll.

Finish & serve

Serve the Veal Parmesan Subs hot. Optionally cut each in half for easier eating. Provide extra marinara on the side for dipping.