From Chef David Kolotkin – Corporate Chef for the Prime Hospitality Group
Almond Crusted Veal Chop
Non-gebrochs – serves 2
- 2 12oz bone in veal chops, ask your butcher for center cuts, or from the loin end
- 1 egg, beaten (eggwash)
- 1 cup finely ground almonds
- 2 qts water
- ½ cup kosher salt
- 1 cup granulated sugar
- 2 pc bay leaf
- 1 bunch fresh thyme
- 30 pc black peppercorn
- 1 star anise
- 8 pc clove
- Preheat an oven to 350 degrees.
- Combine ingredients 4-11 and bring to a simmer for 10 minutes.
- Cool the brine by placing in an ice bath.
- When the brine is cool, submerge the veal chops in the brine and refrigerate for 5 hours.
- Remove the veal chops, pat dry.
- On only 1 side (presentation side), brush with the egg wash, then dredge in the ground almonds.
- Over medium heat, brown in a large skillet with enough oil to coat the pan, almond side first. When lightly brown, turn over and brown the other side.
- Place in a 350 degree oven for approx 15-20 minutes. I prefer to cook this to medium
Chicken Milanese with Tomato
and Arugula Salad
Gebrochs – serves 2
- 2 tablespoons fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 4 ripe tomatoes, preferably 2 red and 2 yellow, cut into 1/2-inch dice
- 2 tablespoon fresh basil, cut in thin ribbons
- 1 tablespoon chopped fresh oregano
- 1 teaspoon chopped fresh rosemary
- Kosher salt and freshly ground black pepper, to taste
- 12 ounces arugula, washed and dried, torn into bite-sized pieces
- 4 8-ounce skinless and boneless chicken cutlets
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup matzo flour (also called matzo cake flour)
- 2 cups Jeff Nathan Passover Panko flakes, or 1/2 cup matzo meal & 1/2 cup matzo farfale
- 3 large eggs, beaten with 2 teaspoons water
- 1/2 cup olive oil
- Lemon wedges, for serving
Position a rack in the center of the oven and preheat to 400°F.
- 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 chicken.
- Place the chicken breasts between sheets of plastic wrap or waxed paper. Using a heavy mallet or rolling pin, pound the meaty part of each cutlet until about 1/2-inch thick. Season the cutlets with salt and pepper
- 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 cutlet with the matzo flour, then the egg wash, and then the Panko or matzo meal.
- Heat the oil in a 12-inch skillet over medium heat until hot but not smoking. Add the cutlets and cook, turning once, until golden brown, about 5 minutes. Place the browned cutlets on a large baking sheet. Bake until they feel firm when pressed in the centers, 5 to 8 minutes.
- Just before serving, add the arugula to the tomato salad and mix. For each serving, place a cutlet on a dinner plate, and heap the tomato salad on top. Serve immediately, with a wedge of lemon.
Enjoy, gentle reader,enjoy!