ITALIAN VEAL CUTLET SUBMARINE

Ingredients

Ingredient Weight Measure Issue
VEAL,STEAKS,BREADED 37-1/2 lbs
SAUCE,PIZZA,CANNED 21-1/2 lbs 2 gal 7/8 qts
ROLL,FRENCH 8-3/8 lbs 100 each
CHEESE,PIZZA BLEND,SHREDDED 1-1/2 lbs 1 qts 2-1/4 cup

Method

1 Place veal steaks on sheet pans. Bake at 425 F. for 20 minutes. Turn steaks. Bake 15 minutes or until thoroughly heated and
browned. Cut in half lengthwise. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
2 Bring pizza sauce to a boil.
3 Split French rolls almost through. Spread 1 ounce (2 tbsp) sauce on bottom half of each roll. Add 2 steak halves; ladle 1/4 cup
sauce over steak halves.
4 Sprinkle about 1 tablespoon of cheese over each sandwich; close top. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
496 cal 37 g 31 g 24 g 103 mg 833 mg 175 mg

Portion

1 Sandwich

Yield

100


( categories: )