Pepitos de Ternera
Pepitos de Ternera
Veal SandwichesBreaded veal cutlets are beloved by both Spanish children and adults. When these cutlets are transformed into sandwiches, they are known as "pepitos" and are a popular choice for lunch. The most delicious version of this sandwich can be found at the bar of the Parador Nacional de Nerja, a magnificent parador with a garden-like atmosphere and a spectacular view of the coastline.
Ingrediënten
Makes: 6 servings (12 sandwiches)
- 1 recipe dough from Basic Long Loaf
- Cornmeal or bread crumbs for sprinkling
- 1½ pounds veal cutlet sliced into ¼-inch pieces
- Kosher or sea salt
- At least 5 tablespoons olive oil
- Dijon mustard
Instructies
- Prepare the bread dough and let it rise as instructed in steps 1 and 2 of the recipe.
- Punch down the dough and knead for 5 minutes.
- Divide the dough into 8 equal pieces and shape them into balls.
- Roll out each ball into a 6½ x 5½-inch oval.
- Starting from one of the long sides, roll the dough up tightly, jellyroll fashion, and pinch the ends to seal it well.
- Taper the ends.
- Sprinkle a baking sheet with cornmeal and place the rolls seam side down on the sheet.
- Make 2 or 3 diagonal slits in the top of each roll.
- Allow them to rise in a warm place (such as an oven turned off) for 1 more hour or until they double in size.
- Bake the rolls as instructed in step 4 of the bread recipe.
- Let them cool.
- While the rolls are cooling, or if you prefer, in advance, season the veal with salt.
- Heat 5 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the veal and cook, turning once, until it’s lightly browned on each side.
- Transfer the veal to a warm platter and reserve the oil.
- Slice open the rolls, being careful not to cut all the way through.
- Heat the reserved oil in the skillet over medium-high heat.
- Pierce the crust of one roll with a fork and place the soft side of the bread on the hot oil’s surface.
- Cook until it’s lightly browned, which should take less than a minute.
- Repeat this for the rest of the rolls, adding more oil to the pan if necessary.
- Place the cooked veal on the rolls and pour any remaining meat juices from the platter inside the rolls.
- Serve the veal sandwiches hot or at room temperature with Dijon mustard.
- Enjoy!
