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.
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!