Passover
Recipes:
Veal Chop Milanese with Tomato Salad and Arugula
By Chef Jeff Nathan
Chef Jeff
Nathan is the author of a kosher cookbook and
proprietor/exec chef of ABIGAEL's, a kosher steakhouse
in NYC. He has been kind enough to share a few of his
favorite Passover recipes with us. Enjoy!
Veal
Chop Milanese with Tomato Salad and Arugula
Serves:
2
Tomato
Salad Ingredients:
1 tbls. Fresh Lemon Juice
1/4 cup Extra-Virgin Olive Oil
2 ripe Tomatoes, (preferably 2 red and 2 yellow, cut into
1/2-inch dice)
1 tbls. Fresh Basil, (cut in thin ribbons)
1 1/2 tspn. Fresh Oregano (chopped)
1/4 tspn. Fresh Rosemary (chopped)
Kosher Salt and Freshly Ground Black Pepper, (to taste)
6 oz. Arugula, (washed and dried, torn into bite-sized
pieces)
More
Ingredients:
2x 12-oz. Bone-In Veal Chops, (about 1 inch thick, trimmed
of excess fat)
1/4 tspn. Kosher Salt
1/8 tspn. Freshly Ground Black Pepper
1/4 cup Matzo Flour (also called matzo cake flour)
1 cup Jeff Nathan Passover Panko Flakes, (or 1/2 cup matzo
meal & 1/2 cup matzo farfale)
2 lg. Eggs, (beaten with 2 tspn. water )
1/2 cup Olive Oil (regular or extra-virgin)
Lemon Wedges, (for serving)
Directions:
1. Position a rack in the center of the
oven and preheat to 400° F.
2.
To make the tomato salad, whisk the lemon juice and oil
in a medium bowl. Add the tomatoes, basil, oregano, and
rosemary and toss. Season with salt and pepper. Cover
and let stand at room temperature, stirring occasionally,
while preparing the veal.
3.
Place the chops between sheets of plastic wrap or waxed
paper. Using a heavy mallet or rolling pin, pound the
meaty part of each chop until about 1/2-inch thick, to
create chops with a thinner flap of meat attached to the
thick rib bone. (In Milanese restaurants, the veal is
pounded very thin and wide, but at home, practicality
demands that you pound the chops to a size that will allow
for two chops to fit into the skillets.) Season the chops
with salt and pepper.
4.
Place the matzo flour in a shallow dish, the egg mixture
in a second shallow dish, and the Passover Panko or matzo
meal mixed with the matzo farfale in a third shallow dish.
Coat each veal chop with the matzo flour, then the egg
wash, and then the Panko or matzo meal.
5.
Heat the oil in a 12-inch skillet over medium heat until
hot but not smoking. Add the chops and cook, turning once,
until golden brown, about 5 minutes. Place the browned
chops on a large baking sheet. Bake until they feel firm
when pressed in the centers, 8 to 10 minutes.
6.
Just before serving, add the arugula to the tomato salad
and mix. For each serving, place a chop on a dinner plate,
and heap the tomato salad on top. Serve immediately, with
a wedge of lemon.
Recipe
courtesy of Chef Jeff Nathan
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