Breaded Steak Sandwich

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Ingredients

4-8 sandwich steak cutlets, 3/4-pound total (Ricobene’s actually uses skirt steak, so you can also try that)
1 cup all-purpose flour
3 eggs
1 cup Panko breadcrumbs
2 Tablespoons salt, divided in two
2 Tablespoons pepper, divided in two
2 Tablespoons granulated garlic, divided in two
2 Tablespoons fresh rosemary, chopped
1/2 cup vegetable oil
2 cups marinara sauce (feel free to make your own if you have time, or use a jar to speed things up!)
4 French rolls
1 cup shredded mozzarella cheese
8 oz giardiniera

1
Preheat oven to 375 degrees F.
2
Set up a standard breading station by placing the flour, breadcrumbs, and eggs each in a separate bowl/container.
3
Add 1 Tablespoon salt, 1 Tablespoon pepper, and 1 Tablespoon garlic to the flour. Mix to combine.
4
Add 1 Tablespoon salt, 1 Tablespoon pepper, 1 Tablespoon garlic, 1 Tablespoon dried oregano, and 2 Tablespoons fresh rosemary to the breadcrumbs. Mix to combine.
5
Whisk the eggs.
6
Dip each cutlet into the flour, on both sides, tapping off any excess, then into the egg to coat the cutlet completely, then into the breadcrumbs on both sides, shaking off any excess.
7
Heat vegetable oil in a medium skillet over medium high heat.
8
Cook your cutlets 2-3 at a time, depending on the size of your cutlets and your pan (don’t overcrowd the pan) until golden brown on each side, about 3 minutes per side. This will take about 20 minutes depending how many pieces you have.
9
Place cooked cutlets on paper towels to drain any excess grease.
10
Empty grease, wipe out skillet, and add marinara sauce to pan. Heat on medium for 2-3 minutes.
11
Place 4 pieces of foil on your work surface, with one French roll opened on each.
12
Dip and coat eat cutlet in the marinara sauce and place into the roll. I used 2 cutlets for each, be generous!
13
Top each sandwich with 1.4 cup of mozzarella and giardiniera, to taste.
14
Close sandwich and wrap in foil.
15
Heat in the over for 5 minutes to melt the cheese.
16
Cut each wrapped sandwich in half, and enjoy!