Today we're making my version of veal that's a far cry from classic. I promise there won't be any pork roll. Learning to cook Veau Viennoise from Anthony Bourdain's Les Halles Cookbook.

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📚 Chapters
00:00 - Veau Viennoise (kind of)
01:30 - Prepping The Faux Veau
05:44 - Beurre Blanc and Broccolini
10:08 - Comment Of The Week!
10:41 - Plating, Tasting, What I Would Do Different

🍎 Ingredients For Cutlets
• 1/2 lemon, cut all fancy like
• 2 eggs, lightly beaten
• 1 Tbsp. / 14 ml. water
• 1 tsp. / 2 g. white pepper
• ¼ cup / 56 g. flour
• Diamond kosher salt, fresh ground black pepper
• 1 cup / 225 g. fresh bread crumbs
• 4 pork tenderloins, about 6 oz. / 168 g. each
• ¼ cup / 28 g. toasted walnuts
• 1 cup / 225 ml. peanut oil
• 2 Tbsp. / 28 g. chopped flat parsley

🫕 Equipment For Cutlets
• 3 medium size shallow bowls
• whisk
• large, high-sided sauté pan (a bloody big one if you're using pounded chops)
• tongs
• metal grate
• serving platter

🍎 Ingredients For Beurre Blanc
• 1 shallot, thinly sliced
• 2 Tbsp. / 28 ml. white wine
• juice of one lemon
• 8 oz. / 225 g. butter, cut into small cubes
• 1 oz. / 28 ml. heavy cream (optional cheat)
• salt and pepper

🫕 Equipment For Beurre Blanc
• small pot
• whisk
• strainer
• side mouthed thermos (optional storage)

🍎 Ingredients For Sautéed Broccolini
• 1 bunch of broccolini (around 8 oz.)
• 1 Tbsp. / 14 ml. of avocado oil
• juice of ½ a lemon

🫕 Equipment For Sautéed Broccolini
• medium size heavy-bottomed sauté pan
• wooden spoon

#anthonybourdain #cutlet #frenchfood #italian