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

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

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

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