Veal Cutlet Florentine Panino

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Veal cutlets are my absolute favorite! I love veal and who doesn't love a cutlet sandwich! There is an Italian deli by me that does a chicken florentine sandwich on a nice loaf of Italian bread, it is delicious. Inspired by my favorite sandwich at that deli, I went ahead and made my veal sandwich at home a little extra fancy this time, enjoy! :)

Ingredients

  • 1 bag of spinach

  • 2 cloves of garlic, peeled and smashed

  • 3 Roma tomatoes, sliced

  • 4-6 slices of veal cutlets, pounded thin

  • Italian bread crumbs

  • 2 eggs

  • splash of milk

  • salt and pepper

  • 4-6 slices of provolone cheese

  • fresh Italian bread

  • light olive oil

  • balsamic glaze

Instructions

  1. Preheat oven to 450. Slice tomatoes lengthwise and arrange on a baking sheet. Sprinkle with a little salt and drizzle olive oil over top. Bake for 35-40 minutes.

  2. Heat a large pan over medium heat. Add 1 tablespoon of olive oil and garlic. Do not burn the garlic. Let garlic cook for about a minute then add the spinach and drizzle a little more olive oil over top. Stir and cook until the spinach has wilted. Remove from the heat. Place spinach in a bowl, keep warm and set aside
    In a deep bowl add two eggs, salt, pepper, and a splash of milk. Place the veal cutlets in the egg mixture.

  3. Place bread crumbs on a plate or piece of parchment paper. Take a cutlet from the egg mixture then place into the bread crumbs. Press firmly and flip, making sure to completely cover the veal with the bread crumbs. Do this to every cutlet.

  4. Using the same large pan, pour enough olive oil to cover the bottom of the pan, just not too deep.

  5. Heat the oil over medium heat. Check to see if the oil is hot enough by dropping a bread crumb in the oil. If it sizzles right away the oil is hot enough. Do not place the meat in the oil if it is not hot enough!

  6. Cook the veal on each side for only a minute or so. Place finished cutlets on a plate over a paper towel to absorb any excess oil.

  7. Assemble your panino: Place two cutlets on a slice of Italian bread, then top with the spinach and then tomatoes. Drizzle balsamic glaze over the tomatoes. Place 1-2 slices of provolone cheese over top then place on a baking sheet with the other piece of bread next to it as well. Toast the bread and the panino open faced until the cheese is melted.

  8. Remove from oven, place bread on top, slice and enjoy!


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PaniniDanielle SimoneComment