Name: Veal Cotoletta
Cook time: 4200 s
Total time: 4200 s
Yield: 3 servings
Ingredients: For the Roasted Garlic:; garlic bulb; Olive oil; Salt and pepper; For the Veal Cotoletta:; veal cutlets; panko breadcrumbs; flour; eggs; Salt and pepper; chopped flat leaf parsley; chopped rosemary; For the Roasted Garlic and Basil Aioli:; egg yolks; Dijon mustard; white wine vinegar; garlic bulb; fresh basil leaves; avocado oil; Salt; For the Bruschetta Mix:; mini Roma tomatoes, diced; red onion, finely chopped; fresh basil leaves, chiffonade; Salt and pepper; Olive oil; For the Sandwich:; Rocket (arugula); Ciabatta bread; Swiss or provolone cheese

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The guy behind Dan’s Food for Thought.
I spent a good chunk of my life working in kitchens before moving away from hospitality into another industry. But my love for cooking and food never really went anywhere.
One day, my partner said, “Why don’t you start a social media account to share your food ideas?”
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I started creating food content a few years ago and got hooked straight away. I’ve always loved getting creative in the kitchen, and that’s where my love for sandwiches really took off.
 There’s something about building a sandwich — playing around with different flavours and textures — that never gets old.
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Veal Cotoletta

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