Pepitos de Ternera

Veal Sandwiches
Breaded 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.
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Ingredients

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

Instructions

  • 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!
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Course Sandwiches / Veal
Cuisine European / Spain