1 pound 5 ounces/595 g durum flour
7 1/2 ounces/213 g bread flour (recommended: Sir Galahad)
1/2 ounce/13 g yeast
2/3 ounce/17 g salt
1 boneless veal breast
4 celery stalks, medium dice
3 cloves garlic
3 sprigs fresh rosemary
2 bay leaves
1 carrot, medium dice
1 onion, medium dice
1/2 bunch fresh thyme
Freshly ground black pepper
Canola or vegetable oil, for frying
8 eggs, beaten
3 1/2 cups breadcrumbs
1 cup cubed bacon
4 cups mayonnaise (recommended: Hellmann's)
Kosher salt and freshly ground black pepper
16 jarred hot pepper rings
1 head iceberg lettuce, shredded
1 red onion, thinly sliced
1 tomato, sliced
1 teaspoon dried oregano
2 tablespoons red wine vinaigrette
18 slices provolone cheese, halved
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