Paneed Veal with a New Orleans-Style Salad

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Ingredients

  • 8 veal cutlets (about 2 1/2 ounces each)
  • 2 tablespoons Rustic Rub, recipe follows or Essence, recipe follows
  • 2 eggs
  • 2 tablespoons water
  • 1 1/2 cups saltine cracker crumbs, finely crumbled in a food processor, or dry bread crumbs
  • 1/4 to 1/2 cup vegetable oil, as needed
  • 1 recipe New Orleans-Style Salad, for serving, recipe follows

Directions

Wrap each cutlet in plastic wrap and pound with a meat mallet until very thin. Season the cutlets with 2 teaspoons of the rub. Mix together the eggs and water in a shallow bowl. Combine the cracker crumbs with the remaining 4 teaspoons rub in a shallow platter. Dip the cutlets in the egg mixture, then in the cracker crumb mixture.

Heat the oil in a skillet over medium-high heat and fry the cutlets for about 30 seconds on each side, or until golden brown. Transfer to paper towels briefly to drain before serving hot, with the salad on the side. Serve immediately.

Rustic Rub:

  • 8 tablespoons paprika
  • 3 tablespoons cayenne
  • 5 tablespoons freshly ground black pepper
  • 6 tablespoons garlic powder
  • 3 tablespoons onion powder
  • 6 tablespoons salt
  • 2 1/2 tablespoons dried oregano
  • 2 1/2 tablespoons dried thyme

Combine all ingredients and store in an air-tight container.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Published by William Morrow, 1993.

New Orleans-Style Salad:

  • 1/2 cup Italian olive oil
  • 3 tablespoons red wine vinegar
  • 1 clove garlic, finely minced
  • 2 teaspoons Creole mustard
  • 1 teaspoon Emeril's Italian seasoning
  • 1/4 teaspoon Louisiana hot sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 6 cups chopped romaine hearts
  • 1 large creole tomato, cut into wedges
  • 1 cup black cerignola olives, pitted
  • 1 cup marinated artichokes, drained
  • 1 cup roasted red peppers, drained and sliced
  • 1/2 cup pepperoncini, drained and sliced
  • 1/2 cup grated Parmigiano-Reggiano

In a large bowl, whisk together the olive oil, vinegar, garlic, mustard, herbs and hot sauce. Add the remaining ingredients; toss to thoroughly combine. Serve the salad sprinkled with the Parmigiano-Reggiano. Serve immediately.

Yield: 6 side salads

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Newest Ratings and Reviews

Read all 3 reviews

  • on August 16, 2010

    Flag

    This salad is so wonderful. I put together the dressing in the morning and let it marinade for that evening. The flavors really come together. This will be a repeat many times over!

    people found this review Helpful.
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  • on July 31, 2008

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    This salad is wonderful! I did have to make some adjustments. I did not have (nor have I heard of creole tomatoes so I sliced up a regular tomato. I also substituted kalamata olives for the cerignola olives (again, one I have not heard of and added a couple dashes more of the hot sauce. The taste is wonderful. Next time I will go to a specialty store to see if I can find the ingrediants that I substituted.
    Thanks Emeril!

    people found this review Helpful.
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  • on July 31, 2008

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    This is something I often had as a child in N.O. Easy, delicious, satisfying comfort food.

    people found this review Helpful.
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