Veal Cutlet Sandwich with Salsa Verde and Lemon Vinaigrette - Trusted Veal from Europe

Ingredients

• ¼ finely chopped parsley
• ¼ finely chopped mint
• Grated zest of 2 lemons
• 4 anchovies, made into paste
• 4 cloves garlic, minced
• 2 tbsp salted Italian capers, rinsed thoroughly and drained
• 6 hard-boiled eggs, coarsely chopped
• Grated zest, and juice of 4 lemons
• 1 clove garlic, grated on microplane
• 1¼ cups extra virgin olive oil
• Oil for deep fryer
• 1 European veal loin eye
• 4 cups semolina
• 1 cup grated Parmesan
• 1 tbsp dry oregano
• 1 tbsp salt
• 1 tbsp black pepper
• 2 eggs
• 2 oz all-purpose flour
• 8 lightly toasted, 9-inch seeded hero roll, split lengthwise
• Arugula
• Shaved Parmesan
• Salt
• Black pepper