During the summer aren't you supposed to spend more time with fun and frolic and less time in the kitchen? That was my excuse for serving these incredibly easy on the cook veal sandwiches for dinner the other night. Talk about quick, easy and good too.
Now I know some of you aren't crazy about veal for one reason or another in which case you can replace it with cutlets of another variety (like chicken or pork), but personally whenever I see veal in the store I buy it. I grew up on a beef and dairy farm in the wilds of northern Ontario, Canada and learned at a very early age that making a pet out of any kind of bovine was guaranteed to lead to certain heartbreak and/or starvation. You just gotta' get over it. That said I know Big Guy's going to make me eat my words come the time he's out huntin' down bambi. (I won't eat venison.)
Anyway imagine thin cutlets of tender veal dipped in flour, beaten egg and seasoned breadcrumbs then browned quickly in a hot buttery pan. Placed on a soft inside and crispy outside ciabatta roll slathered with a lime crema' and topped with fresh mango avocado salsa, it is a virtual summer on a plate, especially with a side of sweet, juicy crenshaw melon balls. I figure the melon balls are a fair substitute for crispy, greasy, utterly wonderfully delicious french fries. Uh, ya right!
Honestly, it is just that if we keep eating the way we have been, we'll have to reinforce the foundation on our house and goodness knows there's enough to do around here without adding that to the list. Just sayin'.
Breaded Veal Cutlet Sandwiches with Mango Avocado Salsa & Lime Crème an original from JBug’s Kitchen Antics, adapted from Canadian Living Magazine
6 ounces veal cutlets (or substitute pork or chicken)
2 eggs, beaten with 1 tablespoon water
All-purpose flour, salt and coarse ground black pepper
1/2 cup Italian seasoned bread crumbs (or panko)
2 tablespoons vegetable oil
2 tablespoons butter
2 ciabatta rolls, warmed and sliced in half
1 cup mixed greens
Place veal cutlets between 2 sheets of plastic wrap and pound gently until thin. Season with salt and pepper, Dredge in flour then dip into egg/water mixture and finally coat well with seasoned breadcrumbs. Place on a wire rack and allow to sit for 10 minutes to set the coating before sautéing. Meanwhile, heat vegetable oil and butter together until hot. Cook veal quickly for approximately 1 minute a side until browned. Place onto a paper towel lined pan to absorb any excess fat. Sprinkle with sea salt and coarse ground black pepper.
To complete sandwiches, slice warmed ciabatta rolls in half and place a tablespoon of lime crema on each half. Top with veal and finish with avocado mango salsa. Makes 2 servings.
Avocado Mango Salsa
1 fresh mango, peeled and diced
1 avocado, pitted, peeled and diced
2 tablespoons finely chopped red onion
1 teaspoon grated lime zest
Juice of half a lime
Pinch each of salt and pepper
Toss ingredients together until well mixed.
2 tablespoons sour cream
2 tablespoons mayonnaise
Juice of half a lime
Whip ingredients together until well mixed.