Ultimate Veal Cutlet Sandwich
The Ultimate Veal Cutlet Sandwich Delicious bread piled with veal cutlets, greens and cheese.

Ultimate Veal Cutlet Sandwich

The Ultimate Veal Cutlet Sandwich, check out this easy recipe. Is there anything better than a delicious crispy fried veal cutlet?? We think not, unless you’re making a giant veal cutlet sandwich! This sandwich is filled with lots of grilled veggies, two cheeses and crispy fried veal cutlets. This crowd pleasing sandwich recipe that would be great to serve for your Memorial Day barbecue or other celebration! Tender veal pairs perfectly with grilled vegetables combined in the perfect sandwich. Veal is a nutrient rich meat that is full of flavor.

Make this sandwich your own by adding the flavors your crowd prefers. Swap veggies for others, change the cheese, or add a different breading to the cutlets. You can’t go wrong with the Ultimate Veal Cutlet Sandwich. After you’ve tried this sandwich, you should also check out our Summer Sandwich.

Tips for cooking veal cutlets in this Ultimate Veal Cutlet Sandwich

Don’t forget when cooking veal cutlets to make sure the pan is nice and hot before adding the veal cutlets. This helps prevent from over cooking as well as losing the breading. Also remember not to flip the cutlets until they move easily. Lastly, veal cutlets are a thin piece of meat, keep in mind that while USDA recommends cooking them to a temperature of 165 degrees F, it is difficult to take the temperature of a thin cutlet. With this in mind, remember they cook quickly, so do not over cook them!

Definitely give this one a try, you’ll be so happy you did. Your family and friends will love it! Special thanks to Daniela’s Dish for developing this delicious recipe!


1 large baguette sliced lengthwise

1 lb veal cutlets

2 eggs beaten

1 cup bread crumbs

1 cup light olive oil for frying the veal

2-3 different veggies for grilling (we used peppers, portobello mushrooms and asparagus)

Olive oil for drizzling the veggies and bread

Salt and pepper

4 ounces mozzarella

2 burrata balls, drained

Balsamic vinegar for drizzling the sandwich



Dredge the veal cutlets in the eggs and then the bread crumbs, coat well. Heat the olive oil in a large skillet. When oil is very hot, fry the cutlets in batches if needed until golden brown on each side. Drain paper towels.

Meanwhile drizzle more olive oil on your vegetables and rub it into them. Sprinkle with salt and pepper. Grill over a preheated grill until charred on all sides. Remove from grill and let cool.

Drizzle both sides of the inside of the baguette with olive oil then the balsamic.

Layer the sliced mozzarella, then top with the peppers.

Then layer the veal cutlets and the mushrooms and asparagus.

Break apart the burrata and spread over the top.

Brush the gremolata over the burrata and top with the top half of the bread and press down firmly.

Wrap the sandwich in plastic wrap and let it sit for at least an hour.

Slice into wedges and serve.

Gremolata is zest of 1 lemon, finely chopped parsley, salt, pepper and 1/4 cup of olive oil.