Paneed Veal With A New Orleans-Style Salad Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 1/2 tablespoons paprika

2 1/2 tablespoons dried oregano

1 large creole tomato, cut into wedges

3 tablespoons onion powder

1 cup black cerignola olives, pitted

1 tablespoon dried thyme

1 recipe New Orleans-Style Salad, for serving, recipe follows

5 tablespoons freshly ground black pepper

1 tablespoon cayenne pepper

3 tablespoons red wine vinegar

1/2 cup Italian olive oil

2 eggs

1 teaspoon Emeril's Italian seasoning

6 tablespoons salt

1 cup roasted red peppers, drained and sliced

6 tablespoons garlic powder

2 tablespoons Rustic Rub, recipe follows or Essence, recipe follows

1 1/2 cups saltine cracker crumbs, finely crumbled in a food processor, or dry bread crumbs

1 tablespoon dried oregano

8 veal cutlets (about 2 1/2 ounces each)

1 cup marinated artichokes, drained

1 tablespoon onion powder

1/4 to 1/2 cup vegetable oil, as needed

1/2 cup pepperoncini, drained and sliced

1/4 teaspoon Louisiana hot sauce

1/2 teaspoon salt

2 teaspoons Creole mustard

1 tablespoon black pepper

6 cups chopped romaine hearts

2 tablespoons garlic powder

2 1/2 tablespoons dried thyme

8 tablespoons paprika

2 tablespoons salt

1 clove garlic, finely minced

1/2 teaspoon fresh ground black pepper

3 tablespoons cayenne

2 tablespoons water

1/2 cup grated Parmigiano-Reggiano

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