Michael Symon's Veal Parmigiana

A true New York sandwich!

skill level

Easy

time

1-30min

servings

cost

Contributed by : Michael Symon

Even with all the tasty food available in New York the hoagie always comes out on top. It's a hero of the local food scene.

things you'll need.

ingredients

kitchenware

step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe

step 1

ingredients 1/2 cup Flour
2 Eggs (lightly beaten)
1 cup Breadcrumbs
1/2 bunch Oregano (leaves only - chopped)
1/4 cup Parmigiano Regianno
Salt and Pepper

instructions Arrange three shallow dishes. One should contain the flour and another should hold the eggs. Combine the breadcrumbs, oregano, and parmigiano reggiano and mix in the third dish. Season each station with salt and pepper.
step 2

ingredients

instructions Preheat griddle to medium-high heat.
step 3

ingredients 4 Veal Cutlets (pounded thin)
3 tablespoons Olive Oil

instructions Dredge the veal cutlets first in the flour, then egg, and then into the parmigiano breadcrumbs. In a skillet over medium-high heat, add the olive oil, and once hot, add the breaded cutlets. Being mindful not to crowd the pan, lightly fry each cutlet for 3 to 4 minutes per side. Transfer to paper towel lined plate to dry.
step 4

ingredients 2 cups Basic Tomato Sauce
1/4 pound Provolone (sliced)
4 Long Hoagie Rolls

instructions Arrange hoagie rolls, open on a baking sheet. Dig out some of the bread to create a boat. Build sandwiches with a cutlet, tomato sauce, provolone, parmesan and oregano.
step 5

ingredients

instructions Put in oven under broiler until cheese melts and rolls are toasted, about 1-2 minutes.
step 6

ingredients

instructions Remove from oven, close each sandwich and enjoy.
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