Gents,
I think some further clarification is needed. There are 2 basic ways that veal "sangawiches" are made:
1) Veal is coated/breaded and fried in a pan while you wait, then served immediately
2) Veal is coated/breaded and fried in a pan or baked, then it sits in a pan of tomato sauce for hours until served
I have had both styles of Veal, but, I prefer the first method without a doubt. The 2nd style is too soggy, the coating comes off often, the veal slides around on the kaiser etc... Mush, mush, mush.
I doubt that most of these additional places listed in this thread use method #1 - a method most aficionados prefer.
Of all the places listed in this thread, the original 3 from Clinton/Claremont area use the #1 method. (Even though I've seen some San Francescos places deep fry their veal!)
AC
