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Schnitzel-wich with Garlic Butter and Hot Relish

Originally aired

INGREDIENTS
  • 1 cup giardiniera (hot pickled vegetables), drained
  • 4 5- to 6-ounce veal cutlets
  • Salt and pepper
  • 1 cup flour
  • 2 eggs, beaten
  • 1 cups breadcrumbs
  • A few grates of nutmeg
  • EVOO Extra Virgin Olive Oil or vegetable oil, for frying
  • 4 tablespoons butter
  • 4 cloves garlic, finely chopped
  • A handful flat-leaf parsley, finely chopped
  • Juice of 1 lemon
  • 4 ciabatta rolls, halved
  • Green-leaf lettuce leaves
PREPARATION

Using a food-processor, pulse-chop the giardiniera into a relish.

Pound the veal very thin (about 1/8 inch) and season with salt and pepper. Fill 3 separate shallow dishes with the flour, the eggs and the breadcrumbs seasoned with the nutmeg. Coat the veal with the flour, then the eggs, then the breadcrumbs.

Heat a layer of oil in a large skillet. Add the veal and cook over medium heat, turning once, until golden, 4-6 minutes. Drain on a rack.

Wipe out the pan; return to the heat. Add the butter and allow it to foam. Stir in the garlic for a minute. Add the parsley and lemon juice; remove from the heat.

Pile the roll bottoms with the giardiniera, lettuce, schnitzels, garlic butter and roll tops.

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