Baked Buffalo Veal Cutlet Sandwich
Crispy veal cutlets breaded and tossed in hot sauce, served on a hoagie roll with a broccoli slaw and blue cheese dressing.

Baked Buffalo Veal Cutlet Sandwich

Add excitement to your weekly menu with this Crunchy Buffalo Baked Veal Cutlet Sandwich! This is a classic combination of Buffalo sauce and blue cheese in a dish that requires less than an hour to prep and cook in the kitchen. Not a fan of blue cheese, ranch is a great substitute, or you can try other sauces and find the best flavor pairing for your tastebuds! Pairing your favorite flavors with veal is a great way to uncover family-friendly dishes with familiar taste.
This dish calls for Broccoli slaw, which is a variation of traditional coleslaw, prepared using shredded raw broccoli stalks instead of cabbage. Or top the sandwich with your go to lettuce, tomato and onion if you prefer! Don’t forget when working with cutlets like in this Crunchy Buffalo Baked Veal Cutlet sandwich, you only need to pound the cutlets to even thickness! Don’t make them too thin and then over cook them!

Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes



  • 1  package broccoli slaw
  • 1/2 cup blue cheese dressing
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup flour
  • 4-6 tablespoons butter, melted
  • 1/3 cup Buffalo-style hot sauce, plus additional for serving, divided
  • 1 cup panko breadcrumbs
  • 3/4 cup blue cheese crumbles
  • 8 veal cutlets, pounded about 1/8-inch thick
  • 4 sub rolls
  • Substitution: Ranch may be used for blue cheese.


  1. Preheat oven to 400 F.  Line rimmed baking sheet with parchment paper; set aside.
  2. In medium bowl, using tongs, lightly toss broccoli slaw and blue cheese dressing.
  3. In shallow bowl, stir together salt, pepper and flour.
  4. In separate shallow bowl, whisk melted butter and hot sauce until combined.
  5. In bowl of food processor, pulse panko and blue cheese crumbles until combined. Transfer mixture to plate.
  6. Pat veal cutlets dry with paper towels. Dredge one veal cutlet in seasoned flour then coat with hot sauce and butter mixture. Place cutlet on top of panko blue cheese crumbs and gently press down to coat one side. Turn cutlet over and press down again gently to coat, including edges. Place on prepared baking sheet. Repeat with remaining cutlets
  7. Bake 10-15 minutes, or until internal temperature reaches 160 F.
  8. Cut rolls in half, add two cutlets per roll, top each with broccoli slaw mixture and drizzle lightly with Buffalo-style hot sauce.

Recipe Video