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Paneed Veal with a New Orleans-Style Salad
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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
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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Other Recipes from this Episode
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