[Photo: Kathy YL Chan]
The veal is the focus of this dish, but I could eat bowls of the sweet and rounded housemade cipollini mayonnaise that comes with Prune's Veal Paillard ($15). Save the celery sticks and olives they give you at the beginning of lunch to dip in to the mayonnaise. You won't have any left after the veal, but you'll be tempted to lick the shallow dish. The pounded, paper-thin veal is lightly breaded and quick fried, ensuring a greaseless golden crisp skin over buttery, tender veal—I didn't even crave a carb-y side dish. You will want some greens though, and for that head for Prune's baby zucchini ($7), each one no longer than a thumb, halved and gently cooked in warm milk with melted feta cheese. It's served warm and each zucchini is tender to the bite, gently melting in your mouth.
Prune
54 East 1st Street, New York, NY 10003 (map) 212-677-6221; prunerestaurant.com
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
Comments are closed
HIDE COMMENTS