Mid-Week Dinner: Ed Halmagyi’s Veal Cutlets
VEAL CUTLETS IN SALMORIGLIO WITH PINE NUT WALDORF
Serves 4 Preparation time: 10 minutes
+ 20 minutes marinating Cooking time: 15 minutes
2 bunches oregano leaves, chopped ?nely
3 lemons, zested and juiced
4 garlic cloves, minced
celery salt and pepper
60ml extra virgin olive oil
4 x 200g veal cutlets, French trimmed
2 apples, cut in ?ne batons
2 sticks celery, sliced ?nely
1 carrot, cut into ?ne batons
bunch parsley leaves
100g pine nuts, toasted
1/4 cup mayonnaise
1 tsp green Tabasco
This briny-sour marinade is a southern Italian specialty. Not only does it add loads of ?avour into the meat, but the lemon juice and salt combine to start curing the meat a little, which helps to lock in the moisture and ?avour once it hits the grill.
1 Combine the oregano, lemon zest and juice, and garlic in a large bowl,
then season salmoriglio with celery salt and pepper. Add the olive oil
and veal, mix well, then set aside to marinate for 20 minutes. Remove veal
from the salmoriglio mixture and grill on a barbecue over medium heat
for 4 minutes each side until medium.
2 Meanwhile, toss the apples, celery, carrot, parsley, pine nuts, mayonnaise and Tabasco together. Season lightly with salt and pepper.
3 Serve the veal with a pile of salad and drizzle with the remaining salmoriglio.