Nashville Hot Veal Sandwich
Nashville hot style veal cutlets brushed wiht a hot sauce and served with pickles on a roll.

Nashville Hot Veal Sandwich

This veal sandwich is a remake of a traditional Nashville Hot Chicken Sandwich. Marco Sanchez, aka Woodfire and Whiskey was surprised how well this recipe came out. This remake shows you just how versatile veal is and can be!
Traditionally, this recipe uses a chicken cutlet, but the veal cutlet works just as well. Pound the cutlet to even thickness, bread, and deep fry. If you don’t have a deep fryer, just use a deep pan with oil. Always make sure the oil is to temp before beginning! Marco uses a spicy seasoning for this hot sandwich, but you can use whatever you prefer!
The crunch of this Nashville Hot Veal Sandwich is perfect, especially with the added pickles. As always you can make these recipes your own by adding your own techniques. If you try these out, tag us on social media! For more recipes from Marco, check out our e-book!



  • 1 veal cutlet
  • ¼ cup potato starch
  • salt and pepper to taste
  • 2 Tbsp. of your favorite seasoning or spicy seasoning
  • 1 egg
  • 2 Tbsp. of vinegar based hot sauce
  • oil for deep frying
  • 1 Tbsp. of spicy seasoning to be mixed with the frying oil
  • 1 brioche bun
  • mayo for toasting and spreading on buns
  • pickles


  1. Place your veal cutlet between two pieces of plastic wrap and pound with meat tenderizer just until slightly thinned out and even thickness.
  2. Mix the potato starch with the spicy seasoning in one container and beat your egg with two Tbsp. of hot sauce in another container.
  3. Dip your cutlet into the starch, then into the egg mixture and then back into the starch and set aside.
  4. Heat up your deep fryer to 325 °F and fry the cutlet until golden brown about 3 minutes.
  5. Remove from oil and increase the oil temp to 375 °F and fry again for 1 minute. This is going to give you a crispy delicious cutlet.
  6. Remove about ½ cup of oil from the deep fryer and mix in your spicy seasoning. Brush each side of the cutlet with the oil mix.
  7. Spread some mayo on your brioche bun and toast in a cast iron skillet or nonstick pan.
  8. Spread mayo on your buns, add a generous amount of pickles and add your cutlet.