Chef Jeff Nathan is the author of a kosher cookbook and proprietor/exec chef of ABIGAEL’s, a kosher steakhouse in NYC. He has been kind enough to share a few of his favorite Passover recipes with us. Enjoy!
Veal Chop Milanese with Tomato Salad and Arugula
Makes 2 servings
1 tablespoon fresh lemon juice
1/4 cup extra-virgin olive oil
2 ripe tomatoes, preferably 2 red and 2 yellow, cut into 1/2-inch dice
1 tablespoon fresh basil, cut in thin ribbons
1 1/2 teaspoons chopped fresh oregano
1/4 teaspoon chopped fresh rosemary
Kosher salt and freshly ground black pepper, to taste
6 ounces arugula, washed and dried, torn into bite-sized pieces
Two 12-ounce bone-in veal chops, about 1 inch thick, trimmed of excess fat
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup matzo flour (also called matzo cake flour)
1 cup Jeff Nathan Passover Panko flakes, or 1/2 cup matzo meal & 1/2 cup matzo farfale
2 large eggs, beaten with 2 teaspoons water
1/2 cup olive oil (regular or extra-virgin)
Lemon wedges, for serving
1. Position a rack in the center of the oven and preheat to 400F.
2. 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 veal.
3. Place the chops between sheets of plastic wrap or waxed paper. Using a heavy mallet or rolling pin, pound the meaty part of each chop until about 1/2-inch thick, to create chops with a thinner flap of meat attached to the thick rib bone. (In Milanese restaurants, the veal is pounded very thin and wide, but at home, practicality demands that you pound the chops to a size that will allow for two chops to fit into the skillets.) Season the chops 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 veal chop 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 chops and cook, turning once, until golden brown, about 5 minutes. Place the browned chops on a large baking sheet. Bake until they feel firm when pressed in the centers, 8 to 10 minutes.
5. Just before serving, add the arugula to the tomato salad and mix. For each serving, place a chop on a dinner plate, and heap the tomato salad on top. Serve immediately, with a wedge of lemon.
Recipe courtesy of Chef Jeff Nathan