Schnitzel-wich With Garlic Butter And Spicy Relish

Because I seem to have taken on a subconscious quest to become some sort of 300 pound guy, today I drizzled hot butter onto pan-fried baby cow, slapped it between two pieces of bread, and ate it in sandwich form. And I would do it all again in a heartbeat. Furthermore, I want you to try it, too. Okay, I know this isn’t health food, but by God, if I can’t have a lunch that makes my doctor angry (just kidding…I don’t have a doctor) once in a while, I don’t see any reason to go on living. Which I won’t, if I eat one of these for lunch again tomorrow. Let’s get started, shall we?

I used Wickles Hoagie and Sandwich Spread for this sandwich, which, if you haven’t read our previous post on the matter, is one of the finest things you can put on a sandwich. It’s tart, it’s spicy, it’s crunchy, and it contrasts perfectly with the crispy Panko-crusted richness of the veal. If you don’t have access to Wickles, you can also use a spicy giardiniera from your supermarket’s olive bar, pulsed in the food processor into a relish.

Schnitzel-wich with Garlic Butter and Spicy Relish
Adapted from a recipe by Rachel Ray; Makes two sandwiches


  • 1/2 cup Wickles Hoagie and Sandwich Spread (or 1/2 cup minced giardiniera)
  • 2 veal cutlets
  • Salt and pepper
  • 1/2 cup flour
  • 1 egg, beaten
  • 1/2 cup Panko breadcrumbs
  • A few grates of nutmeg
  • Vegetable oil, for frying
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1/4 cup flat leaf parsley, chopped
  • 1/2 lemon, juiced
  • 2 ciabatta rolls, split
  • Green-leaf lettuce leaves


1. Pound the veal very thin, to about 1/8 of an inch using a heavy skillet, and season with salt and pepper.

2. Fill three shallow dishes with the flour, the egg, and the breadcrumbs, seasoned with the nutmeg. Coat the veal first in the flour, then egg, and finally the breadcrumbs.

3. Heat oil in a large frying pan. Add the veal and cook over medium heat, turning once, until golden brown, 4-6 minutes, and drain on paper towels.

4. Wipe out the pan, and return to heat. Add the butter, and stir in the garlic. Let cook for one minute, then add the parsley and the lemon juice. Remove from heat.

5. Pile the bottoms of the rolls with the lettuce, schnitzels, garlic butter, giardiniera or sandwich spread, and roll tops.


Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road." He currently owns and operates the Ancho Honey restaurant in Maine.


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