Thursday, April 15, 2010

Thomas Keller-Veal Cutlets Served Family Style with Arugula and Fennel Salad

Thomas Keller is to American cooking as Julia Child was for bringing French cooking to the everyday American family. He loves American food and he showcases our iconic recipes in his new ad hoc at home cookbook.  His dishes are served up in big bowls and platters, and served family style.

He is the chef and owner of  Napa Valley's French Laundry and New York's Per Se.  His restaurant in Napa valley is considered one of the top 50 restaurants in the world. He is the only American chef to have received simultaneous Michelin stars for two different restaurants.  On my list of things I must to do in my lifetime, is to secure reservations and enjoy dinner at the French Laundry. 

This dish my husband and I made for ourselves from his new cookbook. He prepared the veal cutlets and I prepared the arugula and fennel salad. This was a wonderful meal and we discovered what a great flavor combination arugula and fennel make together.


Breaded Veal Cutlets with Arugula and Fennel Salad
Serves 6
Recipe from: Thomas Keller ad hoc at home

Ingredients:
2 pounds trimmed veal top round, cut across the grain into twelve 1/2 -inch-thick slices
(note: I think pounded thin pork loin or even chicken breast would work just as well)
3 small or 2 medium fennel bulbs
About 3 cups of panko crumbs
All-purpose flour for dredging
2 to 3 large eggs
Kosher salt and freshly ground pepper
Peanut or canola oil for shallow-frying
6 ounces (about 8 loosely packed cups) arugula, rinsed and dried
1 lemon, cut into 8 wedges
3 tablespoons extra virgin olive oil

Directions:
Lay 2 pieces of veal on a large piece of plastic wrap, cover with a second piece of plastic wrap, and, using a meat pounder, pound to 1/4-inch thick.  Transfer to a plate and repeat with remaining veal.  (The cutlets can be wrapped and refrigerated for up to 12 hours.)

Fill a large bowl with ice water.  Remove the stalks from the fennel bulbs.  Using a Japanese mandoline, vegetable slicer, or a very sharp knife, thinly shave the fennel crosswise.  Transfer to the ice water to keep the fennel crisp.  Set aside.

Set up dipping station:  Put about 1/2 inch of flour in a shallow bowl wide enough to hold the cutlets.  Lightly beat 2 eggs in a second bowl.  Spread 1/2 inch of panko crumbs in the third.  Replenish each bowl as needed.

Line a baking sheet with parchment paper.  Season the meat with salt and pepper and coat each piece, one at a time: Dip both sides of the cutlet in the flour, patting off any excess, then dip into the eggs, letting any excess drip back into the bowl, and then coat on both sides with panko crumbs, patting them so they adhere; transfer to the baking sheet.

Preheat the oven to 200 F..  Set a cooling rack over a baking sheet.  Pour just under 1/2 inch of peanut oil into a large frying pan and heat to 350 F.  Add 2 cutlets to the hot oil and cook for about 1 minute on each side, until crisp and golden.  Transfer to the rack, and keep warm in the oven.  With a skimmer, remove any pieces of coating remaining in the oil. (Do not allow the oil to get too hot, or any bits of coating will burn and give the oil an off taste.)  Fry the remaining cutlets in batches, transferring them to the oven.

For the Salad:
Drain the fennel and pat dry.  Toss with the arugula in a large bowl.  Squeeze 2 of the lemon wedges over the greens.  Drizzle the olive oil around the sides of the bowl.  Season with salt and pepper, and toss.

Arrange the cutlets on one side of the platter, overlapping them.  Arrange the greens on the other side of the platter.  Garnish the platter with the remaining lemon wedges.

Enjoy!

Thomas Keller Movie Notes:

Thomas Keller designed and taught Adam Sandler in the movie Spanglish how to cook what is often called the "World's Greatest Sandwich".

In the movie Ratatouille he allowed the producer to intern in the French Laundry kitchen designing the fancy layered ratatouille "confit byaldi" for the characters to cook.


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55 comments:

Sage said...

What a perfect meal! Veal cutlets; the best. Love all the information you gave about Thomas Keller. I have to admit, I don't know him, but will look him up; thanks
Rita

Debbi Smith said...

I must admit, I've never had veal cutlets. The salad does look awesome, I can see where the arugula and fennel play happy together. Yum!

My Carolina Kitchen said...

Thomas Keller is the food genius of the time. I would do anything (well, almost anything) to dine at his French Laundry. I hope your husband knows what a lucky man he is to be able to enjoy this.

I love veal cutlets but haven't had them in years. I agree it would be good with pork too.
Sam

Julie said...

I am right there with you, I so want to dine at the French Laundry.

This looks like a delicious dinner!!

My Little Space said...

I love everything on that plate! Just light & nutritious...yummm....

Sandi said...

Even at 7.30 in the AM Velva your food looks wonderful.....just amazing!!

Claudia said...

This is a winner - looks like aa schnitel to me and I adore schnitzel. Love it with the arugula and fennel - it bring it to another level. I'd love to eat at the French Laundry....one can dream.

3 hungry tummies said...

Velva, I think I'll need to triple the quantity :)
I have heard so much about Thomas Keller so it is great seeing one of his dish here.

Joy said...

It is the simple lovely salad that I want to try!

Pam said...

I love veal and this recipe sounds delicious. Just wish it was much easier to find here in the stores! Thanks for the Keller info!

Anncoo said...

I love veal too and thanks for sharing this delicious recipe.

Dishesdone said...

Looks fabulous! I just bought the book and was bookmarking recipes! The veal and the salad look fantastic!

TKW said...

There are few things my father loves more than a good veal cutlet. Might be making these for Father's Day this year!

Andrea said...

I'd love to eat at the French Laundry someday! Until then this will have to suffice :) It looks amazing Velva!

my boyfriend cooks for me said...

This looks fabulous. Nothing like a fresh peppery salad to balance out something fried.

Astra Libris said...

Panko, arugula, and fennel equals pure delight... :-)

Love the TK movie notes! :-)

sangeeta said...

Hey Velva it looks like a comfort food.......
thanks for sharing this recipe .

Lazaro Cooks! said...

Great post. Arugula and fennel make a wonderful salad.

Kim said...

Wouldn't it be fabulous to dine at the French Laundry? I'd love it. This meal is a close second though. It looks amazing and light and gorgeous on the plate. Very cute that you and hubby made it together:D

Chef E said...

Hmmm, is this a hint of whats to come when I make my reservation? Yum! Oh btw I leave the chef toque at home when I travel :)

Angie's Recipes said...

I would love to try this breaded veal cutlet! Cool that you two cooked together!

Ana Powell said...

Lovely, delicious and perfect meal x

All Our Fingers in the Pie said...

A nice healthy meal. I always like to see how people slice their fennel.

Bo said...

Totally delicious! I could eat the whole platter!

Faith said...

Lovely picture! Looks like the cutlets are cooked perfectly!

Hungry Dog said...

Im dying for that cookbook! This looks great. I don't eat veal but I'm sure chicken would be *almost* as good (not quite).

Pat @ Mille Fiori Favoriti said...

We vacationed in San Francisco a few years ago and took a day ride to Nappa Valley. I tried to get reservations to the French Laundry four months in advance without any luck! We really should try Per Se someday.

I do love the peppery and anise flavors of arugula and fennel and they look like a perfect accompaniment for those wonderful veal cutlets!

Stephanie Savors the Moment said...

That looks delicious! I just love fennel & arugula not to mention veal cutlets - great photos too. Thomas Keller is indeed a culinary god! I have eaten at Per Se in NYC which was amazing and, like you, hope to make it out to the French Laundry one of these days. Thanks for another fabulous post!

Pierce said...

Well I really like the dish you prepared but like the additional facts about Thomas Keller. Recently I had the French laundry cookbook checked out of the library. I just love browsing through that book.

cookies and cups said...

this looks incredible!! fennel and arugula are perfect with the veal! yum!

Joanne said...

This sounds like a marriage of some really awesome flavors! I love veal!

Banu said...

fennel and arugula-- lovely combo. And that veal! Looks fantastic. Thank you.

Cathy said...

This is, hands down, one of my favorite meals. I substitute pork because veal is hard to find and pork is delicious.

Someday I hope to get to the French Laundry. I've heard that reservations must be made months in advance.

Laura in Paris said...

Looks delicious!

Heavenly Housewife said...

A thomas keller recipe? Very impressive. I've got to try one of his recipes sooner or later. Your dish looks so delicious.
Have a wonderful weekend.
*kisses* HH

bobbinis-kitchen.com said...

Absolutely delicious meal. The salad variation with fennel is verry delicious. Fennel is a digestible ingredient we like a lot in our salads.

Thank you!

Lea Ann said...

I got Ad Hoc for Christmas this year and still haven't made anything from the book. Shame on me. Velva, this meal looks wonderful!

Megan Carroll said...

Great book, I got it for my birthday and have not stopped cooking from it yet.... my first foray into Thomas Keller world was Bouchon in Napa... I dream constantly of going back! This was my first recipe I cooked from it... http://tomatotots.blogspot.com/2009/12/ad-hoc-cream-of-cauliflower-soup-crispy.html

A Feast for the Eyes said...

I want this. These look perfect.

Raina said...

Wonderful looking cutlets! I can almost taste how good they are. Salad also looks great. Can you believe I have never tried arugula? I have had a hard time finding it in my area. Will have to look harder.

teresa said...

ooooh, this makes me want to run off right now and get his cookbook! what a delicious dish!

figtree said...

Im going to try this with chicken cutlets..the salad will be a BIG hit in my hse! Thx

Bryan said...

Love it! This looks great Arugula is one of my favorites. I could see these working well together.

Chow and Chatter said...

looks delicious as ever and Jasmine would go crazy for the blackberries below!

Jen_from_NJ said...

I love veal or pork Milanese with arugula salad. I am definitely going to try the arugula and fennel combination. Sounds just perfect!

Barbara said...

Definitely going to try those cutlets, Velva! They look wonderful. I have two of Keller's cookbooks and love them both.
I really like fennel...but roasted or cooked. I've never cared much for it raw. I'll just substitute another favorite salad. I know you won't mind. :)

tasteofbeirut said...

Sounds wonderful Velva; I just have a hard time finding good veal! I am going to be on the lookout from now on.

Julie said...

These look great! I'm not sure if I've heard of this guy but now I want to. I almost never see veal in the store either. Not sure why.

Gulmohar said...

Cutlets look scrumptious..Interesting salad there..must have tasted delicious

Dustjacket Attic said...

Mmm that looks delish, I hope you secure that reservation. Sounds like a wonderful place to enjoy a dining experience.
xoxo

Chris said...

I so need to get Ad Hoc at Home. I have heard so many good things about it. Love this dish! The lemon and veal makes me think, veal piccatta.

5 Star Foodie said...

Those veal cutlets looks so perfectly golden crispy and delicious!

sweetlife said...

what a platter of pure love..I love this..yummy

sweetlife

Tracy said...

Velva, this is right up our alley. Thanks for the inspiration.

Katy ~ said...

I think I am going to faint from the want of this. It looks awesome.

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