| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 2 sandwiches |
Ingredients
- 1 yellow onion, sliced
- Splash of olive oil
- 2 pounds tomatoes, diced
- 1/3 cup brown sugar
- 1/3 cup Calabrian chile paste
- 1/4 cup balsamic vinegar
- 1/4 cup lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 thinly sliced veal cutlets (about 8 ounces total)
- Kosher salt and freshly ground black pepper
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 1 cup vegetable oil
- Baguette or preferred bread, for serving
- 1 cup arugula
- 1/2 lemon, for squeezing
- 1 burrata cheese ball (about 4 ounces)
- 2 tablespoons chili oil
Instructions
- For the tomato jam: In a large saucepan, sauté the yellow onions in a splash of olive oil over medium-low heat until translucent, about 30 minutes.
- Add the diced tomatoes, brown sugar, Calabrian chile paste, balsamic vinegar, lemon juice, salt and pepper. Bring the mixture to a simmer over medium heat. Reduce the heat to low and let it simmer gently, stirring occasionally, until the mixture thickens to a jam-like consistency, about 45 minutes. Remove it from the heat and let it cool.
- For the sandwich: Season the veal cutlets with salt and pepper. Put the flour in a shallow bowl, whisk the eggs in a second shallow bowl and put the breadcrumbs in a third. Dredge each cutlet in the flour first, then in the beaten egg, and then coat with the breadcrumbs.
- Heat the vegetable oil in a pan over medium-high heat. Fry the cutlets until golden brown on both sides and cooked through, 2 to 4 minutes per side. Drain on paper towels.
- Slice and toast your chosen bread. Top the bottom halves of the bread with the arugula and a squeeze of lemon. Place a crispy veal cutlet on top of each portion of arugula. Place a generous portion of burrata on each cutlet. Top with the chili oil, spicy tomato jam and the top halves of the bread. Cut each sandwich in half and enjoy!
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 292 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 8 g |
| Cholesterol | 40 mg |
| Sodium | 344 mg |