Lambton College’s Clarisse Gibbons and Jacob Douglas placed first in the search for Ontario’s Best Veal Sandwich by a Culinary Arts Student competition, held at the RC Show 2019 in Toronto, Ontario. Judges found the veal in Lambton’s entry tender and a perfect complement to its tomato sauce, prosciutto and a garlic aioli toppings.
Makes: 1 sandwich
1 veal cutlet (approximately 3 oz/85g)
¼ cup (60 mL) flour
¼ cup (60 mL) Italian breadcrumbs
1 tbsp (15 mL) canola oil
1 slice prosciutto
½ cup (125 mL) tomato confit (recipe below)
1 ¾ oz (50 g) grated Parmesan cheese
1 ¾ oz (50 g) grated mozzarella
1 panini bun
1 tbsp (15 mL) gremolata aioli (recipe below)
1 – 2 leaves Boston Bibb lettuce
Tomato Confit – Makes approximately 4 ½ lbs (2 kg)
6 ½ lbs (3 kg) tomatoes
3 1/3 tbsp (50 mL) olive oil
3 ½ oz (100 g) garlic, cloves separated and peeled
3 ½ oz (100 g) shallots, peeled and sliced in half
1 ¾ oz (50 g) sugar
3 bunches fresh basil, sliced into thin ribbons
Salt & pepper (to taste)
Gremolata Aioli – Makes: 1 ¼ cups (300 mL)
1/3 oz (10 g) fresh parsley, minced
Zest of 2 lemons
1 clove garlic, minced
2 oz (60 g) grated Parmesan cheese
1 cup (250 mL) mayonnaise
Preheat oven to 350°F / 176°C.
Using a meat mallet, pound the veal to 1/4-inch (.6 cm) thick. Dredge the veal cutlet in ﬂour, then egg, then fully coat with the breading.
In a large skillet, at medium-high heat the oil. Fry veal in the oil until crispy and golden, about 1 1/2 minutes per side. Remove the cutlets from the skillet.
Add one slice of prosciutto on top of the cooked cutlet. Spread the tomato conﬁt on top of the prosciutto, then add Parmesan and mozzarella to the tops of each cutlet and bake in the oven until the cheese is melted and slightly golden brown (around 5 minutes). Lightly toast the bun.
To assemble, spread gremolata aioli on the top half of the bun, and carefully place the cutlet on the bottom half. Top with a piece of Boston Bibb lettuce and the other half of the panini bun.
Concasse tomatoes (peeled and seeded) with a rough chop. In a large skillet, bring olive oil to medium heat, sauté garlic and shallots until soft and translucent (approximately 2 minutes). Add tomatoes and sugar, reduce heat and simmer for 30-45 minutes. Add basil and season with salt and pepper to taste, stir in and remove from heat when all liquid has dissipated.
Note: If required, for extra moisture add stock (chicken or vegetable) ¼ cup at a time during cooking process.
Fold ﬁrst four ingredients into prepared mayonnaise. Set aside for sandwich assembly.