Pan con Milanesa (Argentinian Sandwich with Breaded Veal Cutlet)

Name: Pan con Milanesa (Argentinian Sandwich with Breaded Veal Cutlet)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: 4 -6 Sandwiches
Ingredients: 6 large veal cutlets; salt and pepper; 1/2 cup all-purpose flour; 1- 1 1/4 cups dry bread crumbs; 2 large eggs; 1/4 cup unsalted butter; 1/2 cup vegetable oil; 4-6 large crusty rolls; mayonnaise; mustard; romaine lettuce; 1 beefsteak or heirloom tomato; hot sauce; Lime wedges

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Prep Time
30 mins
Cook Time
30 mins
Additional Time
20 mins
Total Time
1 hr 20 mins
Servings
4 -6 Sandwiches
Course
Main Course
Cuisine
Argentinian

Pan con Milanesa (Argentinian Sandwich with Breaded Veal Cutlet)

Iris Warren

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A recipe for Pan con Milanesa (Argentinian Sandwich with Breaded Veal Cutlet).

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Ingredients

Servings

6 large veal cutlets 1- 1 1/2 pounds total
salt and pepper to taste
1/2 cup all-purpose flour
1- 1 1/4 cups dry bread crumbs
2 large eggs
1/4 cup unsalted butter
1/2 cup vegetable oil
4-6 large crusty rolls French Rolls, Bolillos, Small Ciabatta Rolls

For Serving:

mayonnaise
mustard
romaine lettuce
1 beefsteak or heirloom tomato thinly sliced
hot sauce
Lime wedges

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Instructions

Preheat oven to 300˚F. Place 1-2 wire racks on a large rimmed baking sheet and lightly oil.
Place a veal cutlet between 2 sheets of plastic wrap. Pound until 1/4 inch thick and season both sides with salt and pepper. Repeat with remaining cutlets.
On one rimmed plate, spread out flour. On another rimmed plate, spread out bread crumbs. In a shallow bowl, beat eggs with 1 tablespoon of water.
Coat one cutlet in the flour. Shake off any excess, coat with the egg, then completely with the breadcrumbs. Repeat with remaining cutlets and let them rest for 10-20 minutes.
In a deep 12 inch skillet, melt butter and oil over medium high heat. Once thoroughly heated, fry cutlets until golden on each side, 2-3 minutes per side. Adjust the heat as needed between medium low and medium high. Fry the cutlets in batches to prevent overcrowding. Once golden, remove to prepared wire racks. Bake until cooked through, 12-15 minutes.
Slice the rolls in half lengthwise. Spread mayonnaise and mustard on the bottom half. Cover with romaine lettuce, cooked cutlets, then sliced tomato. If desired, serve with hot sauce and lime wedges.