Wednesday, February 20, 2013

The Alternate Recipe For "Calf".

That's right, calf. In other words, veal. I know a lot of people do not like veal and that is completely understandable. Veal is generally a male calf that is slaughtered after 24 weeks but sometimes they are slaughtered earlier than that - say 18 - 20 weeks. The animals are generally kept in hutches or special stalls to keep movement to a minimum. The reason veal is so tender is because the animal is not allowed to move like a free-grazing animal would so it does not develop the tough connective tissue and muscle. Yes this sounds awful, horrible, etc. and some people refuse to eat veal and I totally understand and accepts this. But if you have not had a good veal cutlet perfectly sauteed, you are really missing out.

So since this is titled "The Alternate Recipe For "Calf"" we will move on with the pork cutlets instead of the veal. I used a decent-sized pork loin roast. This is the cut that is larger than the smaller loin, which comes in pairs in a vacuum sealed pack that you see in the meat section. The cut I used was from a long, full loin of pork that was bought on sale and then cut up into roast-size portions and frozen. I also used Panko for the breading, which makes the crust super crispy and does not get soggy.

Make sure you slice the pork thin to about 1/4" and then pound it down a little more with a meat mallet. Look carefully above and you can see the pork is about 1/8" and uniform so it will cook evenly. To cook this properly, have the flour in one pie pan, the Panko in another, and the egg mixture in yet another. Dip the pork in the flour first, then the eggs, and then into the Panko and press down firmly to get the Panko to stick evenly.

While you are preparing the pork, make sure to have a large saute pan to cook the cutlets in...One that is large enough so they are not crowded. Heat the pan with equal parts olive oil and butter.

Then add the cutlets to the pan and space them out evenly...Do not crowd the pan though or it will take longer to cook and make them tougher to turn.

Cook the cutlets about 4 - 5 minutes and then turn (check them though because the time can vary) when they are brown. As Martha Stewart would say, "these are perfect".

Once you have cooked them on the other side, take them directly to plates that have already been served up with warm German potato salad and sweet and sour red cabbage with caraway.

Proof that it was good...

Now, if you are lucky enough, you will have one of these that can do all the dishes for you! He even wears a tie with his uniform and has a smile!!!


1) 2 - 4 pieces of pork tenderloin, pounded out
2) 1 - 2 cups Panko
3) 1 cup flour
4) 2 eggs
5) pinch of Marjoram
6) salt and pepper
7) 2 Tblsp. butter
8) 2 Tblsp. olive oil
9) lemon wedges

If you haven't done it, put the pork between sheets of plastic wrap and pound it out with a meat mallet until flat and even across. Put a large saute pan on over medium high heat. Crack the eggs into a medium bowl and whisk until smooth; set aside for dip #1. Put the flour into one pie pan and set aside for dip #2; put the Panko in another for dip #3, the final dip. Take a few pinches of the Marjoram and add that to the Panko and mix it up well with your fingers. When everything is ready, dip a cutlet into the flour and coat it, then shake it off and dip it into the egg mixture. Remove the cutlet from the egg mixture and then add it to the Panko, pressing down to get it all on there good. Add the oil and butter to the hot pan and when melted and turning brown, add the cutlets and saute for 4 - 5 minutes per side, then turn. Cook 3 - 4 minutes or until done and set in a warm oven until you are ready to eat.


1) 3 - 4 Yukon Gold potatoes
2) 5 slices thick bacon
3) 4 Tblsp olive oil
4) 2 Tblsp minced shallot
5) 1/2 clove minced garlic
6) pinch Marjoram
7) 1 Tblsp. Dijon mustard
8) 1/4 cup parsley

In a pot, boil water and cook the potatoes until done, but still holding shape, about 18 minutes. Cool the potatoes and then roughly slice them into a bowl, splitting them in half with your fingers into edible pieces. Slice the bacon into thin 1/4" wide strips and saute over medium-low until nice and crisp. Do not eat bacon.
Add the shallot, garlic, mustard, pinch of salt, pepper, and Marjoram to a bowl and then slowly whisk in the oil until well mixed. Stir in the bacon and then toss the dressing with warm potatoes and parsley and serve.


1) One bag of cut up red cabbage or half a head of red cabbage, shredded.
2) 1/8 cup brown sugar
3) 1/8 - 1/4 cup red wine vinegar
4) 1 Tblsp. caraway seed
5) 2 Tblsp butter
6) Salt and pepper to taste.

In a saute pan, add some olive oil and heat over medium high. When hot, add the cabbage and cook down for 10 - 15 minutes, adding just a little water so it does not dry out. When it has wilted some add the brown sugar, vinegar, caraway, and salt and pepper. Cook until boiling and then reduce the temperature and cook for another 15 - 20 minutes. I should look like this when cooking down:

Continue to cook until the cabbage is wilted down. Make sure to taste it along the way and adjust the seasonings. You may want more vinegar or more sugar. Some people add Cayenne pepper for a kick...Do whatever sounds good.