from The Modern Table
This is my family’s favourite dinner request, be it a birthday or the Jewish new year. Served with lemon wedges and peppery arugula greens, these crispy yet tender veal cutlets make an impressive dish to mark an occasion.
Ready in 45 minutes
Serves 6
Ingredients
6 bone-in veal cutlets, pounded very thinly (I prefer rib-eye)
Kosher salt and freshly ground black pepper
3 eggs
1 tsp water
3 cups seasoned breadcrumbs (I prefer Israeli-style)
¾ cup neutral oil such as avocado, vegetable or rice bran oil (divided)
2 lemons, cut into wedges
1 bunch peppery arugula, cleaned and dried
Directions
Using a paper towel, pat dry the veal cutlets. Generously season both sides with salt and pepper.
In a large baking dish, combine eggs, water and a pinch of salt. Mix well.
Pour breadcrumbs into a separate large baking dish and place it next to the egg mixture.
Have 2 baking sheets ready. Hold a cutlet by the bone and dip the meaty part into the egg mixture and shake off the excess moisture. Place the cutlet into the breadcrumbs and coat completely on both sides. Transfer the breaded cutlet to a baking sheet. Repeat with the remaining cutlets.
Heat ¼ cup of oil in a very large nonstick skillet over medium-high heat, until hot but not smoking. (If the pan begins to smoke, remove it from the heat for 2-3 minutes to cool off. Return the pan to the burner and reduce the heat.) Working in batches to avoid overcrowding, place 2 cutlets into the pan and saute for 6 minutes on each side, until crisp and golden. Transfer the cooked cutlets to a clean baking sheet. Repeat with the remaining cutlets, adding more oil as needed (there should be about ¼ cup of oil in the pan to cook 2 cutlets).
Arrange cutlets on a large platter or individual dinner plates, garnish with a few lemon wedges, and serve with a mound of arugula. Serve immediately.
Good to Know: “Overcrowding the pan” refers to adding too many ingredients to a pan at once. When the pan is overcrowded, too much steam is created, and instead of the food frying or searing, it steam-cooks and turns soggy.
Nada’s Tips & Tricks: A tasty, quick and impressive dish to make. I added a chutney and roasted vegetables to the dish…divine!
Excerpted from The Modern Table: Kosher Recipes for Everyday Gatherings by Kim Kushner. Photography by Kate Sears. https://shop.figure1publishing.com/products/modern-table
