*DISCLOSURE: THIS POST MAY CONTAIN AFFILIATE LINKS.
It’s sandwich time at AnotherFoodBlogger’s house!! The flavour in this veal parm sandwich was so unreal we all struggled to put it down for fear of the other person snatching it. Garlic, spicy tomatoes, grilled bread, crispy veal and peppery rocket. Well, it’s like there was a party in my mouth and everyone was invited.
VEAL – what is it?
A lot of people get freaked out at the thought of veal. The inhumane practices of old, how cruel it is killing calves at such a young age. Well, if that’s the case what about lamb then? We all go bonkers for spring lamb! Lamb are sheep that are under one year old. The majority are slaughtered anywhere from 3 – 5 months of age. As I write this I realise it is a touchy subject. I don’t wish to get embroiled in right/wrong or good/bad but what I do know is I buy my meat from local butchers here in Brisbane who operate at a high level with very high standards. All their meat is reared in the best possible way and slaughtered as humanely as possible too.
So, if you are a meat eater then my advice is to take my lead, source a reputable butcher and at least then you know the animals are well taken care of.
Here in Australia, they don’t produce large quantities of white veal which, by the way, are calves that are typically slaughtered at about 18 – 20 weeks of age. What you mainly see here is called rose veal. These animals are reared in open pens, in small groups and are fed a diet of milk, grain and grass. Veal here comes from dairy calves that weigh less than 70kg or beef calves weighing less than 150kg. Worldwide the majority of veal comes from male dairy calves. Sadly, men don’t lactate so as you can probably figure out they ain’t much good on producing milk!! Just a random fact I thought I’d share. This means that aside from looking great they aren’t the best at fulfilling their job description. +1 for the ladies!!
Now that we have the technical part out of the way lets down to business!! Recently, I got a whole veal rump from my butcher in New Farm and I embarked on a mission to make a couple different dishes with it. Veal schnitzel was the obvious choice. So remembering this great restaurant in NY called PARM that did a killer parm sandwich I decided to make a veal parm sandwich. Although you probably already guessed that via the title above! Not to mention Aussies love their parm too.
The quality of the veal was and is phenomenal, so lean & tender and it’s also well priced too! I think he has it at about $16 a kilo so head on down to the Farmers Market in New Farm this Saturday, say hi to Steve and grab some to make this bad boy. Typically a parm dish is done with a rustic tomato sauce so seeing as I already had some of my tomato chutney (which is awesome by the way, recipe link is here) I figured this is how I’ll put the AnotherFoodBlogger twist on it. Garlic butter was kinda obvious, because, well I like garlic on everything – luckily the ladyfriend does too. Turkish bread is (aside from being tasty as hell) so popular here in Brisbane and probably all over Australia, so it’s the obvious choice to take this sandwich to the next level. It offers the perfect ratio of crusty exterior, light-ish interior and some great holes/crevices to soak up all that garlic butter.
Give us the recipe already!
Is anyone else wishing I’d shut up and give you the recipe already? I’m debating going in and making another sandwich as I write this!! All I can say this veal parm sandwich with some fries or a green salad and you have a perfect TV dinner for any night & every night. Ahhhh, the life of a parent to a toddler. TV, dinner, wine and a show.
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- 1 slice veal rump approx 150g / 1" thick
- .5 cup panko breadcrumbs
- 1 egg
- 2 tbsp flour
- 1 handful rocket leaves
- 1 tbsp butter softened
- 1 tbsp parsley chopped
- 1 garlic clove minced
- 2 slices swiss cheese
- 1 tbsp tomato chutney OR chili jam (see below)
- 1 tbsp tomato chili jam
- 1 turkish bread roll
- 1 cup squeaky gate 'mild one' olive oil approx
- Place flour, egg & breadcrumbs on 3 separate plates.
- Place clingwrap on chopping board and veal on top, cover with another layer of clingwrap and hit it with mallet or saucepan to flatten it out.
- Mix garlic, parsley & softened butter together.
- Dip flattened veal in flour, then egg and finally breadcrumbs. Place on a clean plate.
- Place squeaky gate 'mild one' olive oil in frying pan. You want approx 1/2 inch to an inch of oil in frying pan and heat on medium to high heat.
- Toast bread - I like to rub a little oil on mine and grill in a grill pan but the toaster or your cooker grill will also work.
- Fry veal in hot oil for approx 2 mins each side or until golden brown. Remove, season with salt and let it rest for a moment on the wire rack.
- Butter bread with garlic butter, place veal on top of bread, add swiss cheese (at this point you can pop it under the grill if you want to get that cheese nice and gooey), top the veal and cheese with tomato jam, rocket and then with the top of turkish roll.
- chopping board
- cling film
- mallet or saucepan
- frying pan
- plates x 3
- wire rack
- if you are not a veal fan you can substitute a chicken breast or boneless pork chop
- you can substitute fresh breadcrumbs if you don't have any panko. I find panko add a slightly nicer texture - but that's just personal