Anthony Bourdain's Les Halles Cookbook by Anthony Bourdain

Author:Anthony Bourdain
Language: eng
Format: epub
ISBN: 9781608198672
Publisher: Bloomsbury Publishing
Published: 2016-02-19T16:00:00+00:00

veau viennoise

This recipe calls for scaloppine, which leaves your butcher with some latitude. Thin, boneless, fatless cuts of the leg, pounded flat with a meat mallet, are usually what you’ll get (and that’s fine). If you are independently wealthy and want the good stuff, demand that your scaloppine come entirely off the loin of veal. And if you’re looking to have the very best—and are in a do-it-yourself mood—simply ask for four fat rib chops of veal. Back at the ranch, take two large pieces of plastic wrap, sandwich your chops, one at a time, between them, and with a meat mallet pound the living hell out of them until they flatten evenly and expand into massive cutlets with bone attached. In all your hammering, be careful not to tear the meat. You’re flattening and tenderizing—not murdering the thing. This is not exactly French style, it’s more of an Italian thing. But they know a thing or two down there. Even the French recognized that Catherine de Medici was no fool.

SERVES 4

INGREDIENTS

1 hard-boiled egg

4 anchovy fillets (make them good anchovies, please; white ones are nice.)

2 tbsp/28 g capers, rinsed and drained

1 lemon, peel and pith removed, flesh cut into ¼-inch/6-mm rounds

2 eggs, lightly beaten

2 tbsp/28 ml water

¼ cup/56 g flour

salt and pepper

1 cup/225 g fresh bread crumbs (see NOTE)

4 veal scaloppine, about 6 ounces/168 g each (unless you went for the rib chops, in which case they’ll be a bit larger)

1 cup/225 ml peanut oil

2 tbsp/28 g chopped flat parsley

2 tbsp/28 g chopped onion

EQUIPMENT

knife

3 shallow bowls

whisk

plates

large, high-sided sauté pan (a bloody big one if you’re using pounded chops)

slotted spatula

tongs (if using chops)

paper towels

serving platter

PREP

Separate the hard-boiled egg white from the hard-boiled egg yolk and chop both components separately. Roll each anchovy fillet around 1 caper, and reserve the remaining capers. Set these garnishes and the lemon slices aside for later.

Place the beaten eggs in a shallow bowl and whisk in the water. Place the flour in the second bowl and season it with salt and pepper. Place the bread crumbs in the third bowl and season them as well. Don’t go nuts with the salt. It adds up. Dredge each piece of veal in the flour, then dip it in the eggs, then in the bread crumbs, taking care to shake off the excess coating at each step. When all the meat is thoroughly coated with bread crumbs, arrange it carefully—not stacked, but side by side—on plates, cover with plastic, and refrigerate for 2 hours. (If you’re pressed for time, you can skip the refrigeration period.)

COOK

Working in batches, heat the oil in the large, high-sided sauté pan until it’s about 350°F/180°C—meaning hot, but not smoking! Remove the veal from the fridge and, one or two at a time, cook for 2 minutes on each side, or until the breading is a deep golden brown. Remove with a slotted spatula or tongs, carefully, and let rest on a plate lined with paper towels.

SERVE

Arrange the scaloppine on the serving platter and top each piece with a few slices of lemon.

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