Veal Baguette with Spinach and Veal Bacon

Food Service Search Staff

INGREDIENTS:Black Sesame Vinaigrette:
3/4 cup balsamic or red wine vinegar
3 Tbsp. black sesame seeds
3 Tbsp. minced shallots
3/4 tsp. salt
½ tsp. pepper
1 ½ cups olive oil
3 lbs. veal leg cutlets, ¼ inch thick (IMPS/NAMP 1336)
1 ½ cups all-purpose flour
¼ cup minced fresh herbs (Italian parsley, marjoram, thyme)
1 ½ tsp. salt
1 ½ tsp. pepper
3/4 cup olive oil
½ cup minced garlic cloves (24 cloves)
3 qts. baby salad spinach leaves
12 6-inch baguette rolls, split
48 strips cooked veal bacon
36 tomato slices
12 portions sweet potato fries DIRECTIONS:For Black Sesame Vinaigrette: Whisk together vinegar, sesame seeds, shallots, salt and pepper. Slowly add olive oil, stirring until blended. Yield: about 2 ½ cups.

For veal: Pound cutlets to 1/8 inch thickness. Combine flour, herbs, salt and pepper.

For each portion: Dredge 4 ounces veal in seasoned flour. Saute veal in 1 Tbsp. olive oil with 2 tsp. minced garlic in pan over medium-high heat 1 to 2 minutes to medium doneness, turning once.

Place 1 cup spinach leaves on bottom half of baguette; drizzle with about 1 Tbsp. Black Sesame Vinaigrette. Top with 4 slices bacon, 3 tomato slices and veal. Drizzle with about 1 Tbsp. Black Sesame Vinaigrette. Close sandwich. Serve with sweet potato fries. SERVINGS:12 servings From:Chef Tom Hieston, Atwater’s Restaurant, Geneva, IL. PHOTO CREDIT:Photo Credit: THE VEAL COMMITTEE