Veal On A Kaiser Recipe

Prep the veal

Pat veal cutlets dry with paper towels. If any are thicker than 1/4 inch, gently pound between plastic wrap to even thickness about 1/4 inch.

Season both sides of each cutlet with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder (adjust proportionally if you prefer less). Dredge each cutlet lightly in the 1/2 cup flour, shaking off excess.

Heat a large skillet over medium-high heat. Add 3 tablespoons olive oil and 1 tablespoon butter. When shimmering and butter is foaming, add cutlets (work in batches if needed to avoid crowding).

Pan-sear cutlets 1.5 to 2 minutes per side until golden-brown. They will not be fully cooked through — they should register about 135-140°F (57-60°C) at this stage as they will finish cooking under the broiler. Transfer seared cutlets to a plate and keep warm.

Using the same skillet, reduce heat to medium and add 1 tablespoon olive oil if pan looks dry. Add the 1/2 cup finely chopped onion and sauté 3–4 minutes until soft and translucent.

Add the 2 minced garlic cloves and sauté 30 seconds until fragrant.

Stir in the 14 oz crushed tomatoes, 1 tablespoon tomato paste, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 2 tablespoons water. Bring to a gentle simmer and cook 6–8 minutes to meld flavors and slightly thicken. Taste and adjust seasoning.

If sauce becomes too thick, add up to 1–2 tablespoons water to reach a spoonable consistency appropriate for topping cutlets.

Preheat the oven broiler on high and position an oven rack about 6 inches from the broiler element. Line a baking sheet with foil or parchment.

Lightly toast the 4 Kaiser rolls cut-side up in the oven or toaster until just golden.

Place each toasted roll bottom on the prepared baking sheet. Spoon about 2–3 tablespoons of tomato sauce onto each seared veal cutlet, then place the sauced cutlet on the roll bottoms.

Top each cutlet with an additional 1–2 tablespoons of sauce, then evenly divide the shredded mozzarella (about 1/2 cup per sandwich) over the veal. Sprinkle about 2 tablespoons grated Parmesan over each as well (or divide total). If using, tuck 1–2 fresh basil leaves under the cheese or on top.

Broil 2–4 minutes, watching carefully, until the cheese is melted, bubbly and just beginning to brown and the veal reaches an internal temperature of 145°F (63°C).

Remove from oven. Place the top halves of the Kaiser rolls on the sandwiches and serve immediately.