Veal Cutlet Coated In An Aged Jack Cheese Crust

Veal Cutlet Coated In An Aged Jack Cheese Crust

(Serves 4)

Aged Jack cheese, also called Dry Jack, has a firm texture, and a sharp, slightly nutty flavor much like Parmesan cheese, which makes a good substitute. When you gently pan-fry this thin piece of veal, the cheese melts and forms a delicious crust.

For vinaigrette:

2 tablespoons honey

2 tablespoons white wine vinegar

2 tablespoons finely chopped fresh chives

1 tablespoon Dijon mustard

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

For veal:

1 1/4 cups fresh breadcrumbs

1 1/3 cup finely grated aged Jack cheese

2 large eggs

All-purpose flour, for dredging

4 veal cutlets (about 5 ounces each)

Salt and freshly ground black pepper

4 tablespoons (1/2 stick) butter

2 tablespoons extra-virgin olive oil

For salad:

4 cups (lightly packed) fresh baby spinach leaves

Whisk honey, vinegar, chives, and Dijon mustard in a medium bowl to blend. Slowly add oil while constantly whisking. Season vinaigrette to taste with salt and pepper, and set it aside.

To prepare the veal: Mix breadcrumbs and Jack cheese together in a pie plate. Lightly whisk eggs in another pie plate to blend. Place flour in a third pie plate. Sprinkle veal cutlets generously with salt and pepper on both sides. Dip veal cutlets into the flour to coat lightly, then into the eggs, and finally into breadcrumb mixture, patting crumb mixture to make it adhere.

Melt 2 tablespoons of the butter with 1 tablespoon of the oil in each of 2 large nonstick frying pans over medium-high heat. Add 2 veal cutlets to each pan and cook for 3 minutes on each side, or until golden brown and just cooked through. Transfer cooked veal to a paper-towel-lined plate to absorb any excess oil and butter. Cut veal pieces in half.

In a large bowl, toss spinach leaves with enough vinaigrette to coat. Mound spinach on 4 plates. Arrange veal on the spinach, and serve.

Note: To make breadcrumbs, just tear sourdough into large chunks and grind them in a food processor until crumbs form.

From “Relaxed Cooking With Curtis Stone”