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I always like to make something different for Yom Tov. The whole year we have chicken and roast and fish, but for Rosh Hashanah especially I like to really go out of my comfort zone and take advantage of the whole “new year, new opportunity” thing. Veal is perfect for that! It’s not as heavy as meat, but not white meat like chicken either. It’s that perfect in between that has a ton of flavor, a melt-in-your-mouth soft texture and a whole lot of options. The beauty of this dish is that though it is coated, it isn’t fried, making it semi-healthier-ish (okay, I’m pushing it). It also has a beautiful presentation, a crazy amount of just the right flavors and it can be served as an appetizer or a main course! Don’t be daunted by the long list of ingredients; the recipe is super easy and delicious. If you don’t have one of the dry spices, just leave it out (not the fresh ones please). The recipe uses flour, cornflake crumbs, and panko breadcrumbs as a coating to ensure that the crumb sticks and has a great crunch. Just do me a favor and don’t call it Veal Schnitzel Sushi; one bite and you will see it’s so much more than that.
4 to 6 (1/2-pound each) veal cutlets
1/4 cup plus 2 tablespoons brandy, divided
1/4 cup plus 2 tablespoons apple cider, divided
salt, to taste
freshly ground black pepper, to taste
4 to 6 sprigs thyme, divided
2 tablespoons olive oil
2 Red Delicious apples, diced
1 Vidalia onion, diced
2 cloves garlic, minced
1/2 teaspoon freshly grated ginger
1/2 teaspoon cinnamon
salt, to taste
pepper, to taste
1/2 cup applesauce
2 tablespoons Dijon mustard
1/2 cup cornflake crumbs
1 cup panko crumbs
1/4 cup flour
1 tablespoon dried parsley
1 teaspoon dried mustard powder
1/4 teaspoon cinnamon
1/4 teaspoon dried red pepper flakes
1/4 teaspoon ground ginger
1/2 teaspoon dried thyme
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon paprika
2 teaspoons garlic powder
pinch nutmeg
Sprinkle the cutlets with salt and pepper and put them in a ziplock bag with the 1/4 cup brandy, 1/4 cup apple cider, and 3 to 4 sprigs thyme. Allow it to marinate for at least an hour, or up to eight hours.
In a medium saucepan, heat the oil. Add the onion and sauté until translucent (about three to five minutes). Then add the garlic and sauté for a minute more. Add the apple and continue to sauté until the mixture beings to soften, about five to eight minutes. Take the pan off the flame and pour in the two tablespoons each of brandy and cider, one to two thyme leaves and ginger. Return to heat and allow the juices and spices to be absorbed. Season with salt and pepper to taste. Remove from heat and allow to cool.
Preheat the oven to 350 degrees Fahrenheit. Prepare a baking sheet with parchment paper on top.
Remove the cutlets from the marinade and lay each on a piece of saran wrap. This will aid in the rolling process. Lay a strip of the apple mixture, about half an inch thick, at the bottom of each cutlet. Using the wrap as your aid, roll the cutlet by overlapping the entire apple mixture, pulling back the saran wrap, and then continuing to roll the cutlet. Remove the saran wrap and lay in a pan seam-side down.
In a small bowl, mix together the applesauce and mustard. Brush this mixture lightly over each cutlet, or dip the rolled cutlet straight into the sauce. In another bowl, mix the corn flake crumbs, bread crumbs, flour, and all the spices together. Coat the cutlet rolls completely in the breadcrumb mixture.
Lay rolls on the baking sheet seam side down and spray vigorously with Pam. Bake for 25 to 30 minutes or until tender, and allow to cool for 10 minutes before slicing into one-inch rings and serving. You may serve some of the applesauce-Dijon mixture as a dipping sauce on the side. (Obviously not the same batch you dipped the raw meat into.)
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