Great Chefs – Great Passover Recipes

From Chef David Kolotkin – Corporate Chef for the Prime Hospitality Group

Almond Crusted Veal Chop

Non-gebrochs – serves 2

Ingredients

• 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

Brine

• 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

Directions

1. Preheat an oven to 350 degrees.
2. Combine ingredients 4-11 and bring to a simmer for 10 minutes.
3. Cool the brine by placing in an ice bath.
4. When the brine is cool, submerge the veal chops in the brine and refrigerate for 5 hours.
5. Remove the veal chops, pat dry.
6. On only 1 side (presentation side), brush with the egg wash, then dredge in the ground almonds.
7. 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.
8. Place in a 350 degree oven for approx 15-20 minutes. I prefer to cook this to medium

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From Chef Jeff Nathan, Owner/Chef at Abigael’s

Chicken Milanese with Tomato
and Arugula Salad

Gebrochs – serves 2

Tomato Salad

• 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

Chicken

• 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

Directions

Position a rack in the center of the oven and preheat to 400°F.

1. 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.
2. 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
3. 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.
4. 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.
5. 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!

CS