New York City Chef Recipes Made Easy
From David Chang's vibrant sugar snaps and snow peas to Jean-Georges Vongerichten's grilled beef-tenderloin skewers, New York City chefs reveal their simplest recipes.
This is Daniel Boulud’s take on Wiener schnitzel, a breaded and fried veal cutlet. He lightens the dish by making it with thinly pounded monkfish fillets, breaded on only one side. He serves it with a mix of asparagus, zucchini and butternut squash.