Al Martino's Breaded Veal Cutlets
4 slices of veal (cut from round steak or loin cutlet, weighing about 1/4 pound each)
1 beaten egg
Salt and pepper
3 tablespoons olive oil (or 2 tablespoons olive oil and 1 tablespoon butter)
Pound veal to flatten slightly. Dip in bread crumbs then in beaten egg; let stand a few minutes. Then dip in bread crumbs again. Lightly season with salt and pepper. Heat olive oil until sizzling in large skillet. Brown meat quickly on both sides. Remove to heated platter. Serve with slices of lemon and garnish with watercress.
Thoughts: The flavor and tenderness of the veal entirely depends upon the quality of the veal, For slightly tangy taste, rub veal first with fresh lemon juice before dipping in bread crumbs and beaten egg. After browning veal, deglaze skillet using wine glass of white wine or squeeze juice of half a lemon in pan drippings.
Al Martino's Hearts of Romaine with Anchovy Dressing
8 filets of anchovies (packed in olive oil)
1 1/2 teaspoons olive oil (from tin in which anchovies are packed)
3 tablespoons red wine vinegar
8 to 10 hearts of romaine (use yellow part only), Washed, drained and chilled
2 tablespoons herb-flavored bread crumbs
Place anchovies and olive oil in mixing bowl. Mash fish to paste with wooden spoon. Add vinegar, mix to form smooth paste. Add romaine to large salad bowl. Pour anchovy dressing over greens, toss lightly. Serves 2-3.
Thoughts: If romaine is not available, use well chilled iceberg lettuce. Croutons made by cutting Italian bread into bite-size pieces then frying in olive oil may be substituted for bread crumbs.