When Pam and Mary and I went with Nick to his parents’ house for Sauce Day last year (we had an awesome day turning many, many, many pounds of tomatoes into many, many, many jars of tomato sauce), one of the things Nick was excited about was a delicious lunch featuring a dish his mom makes with beef cutlets and vinegar.

He had really talked this up — especially the part about it being even better the second day. And then, of course, he forgot to tell her ahead of time that he’d promised us this special meal. Luckily for him, his mom had everything she needed to make it and was a good sport about doing so when put on the spot.

And it was pretty damn delicious the first day!

The version we had for lunch that day had breaded beef cutlets fried and topped with a sauce made from oil, vinegar, garlic, carrots, and onions.

We decided to try to adapt it for Cooking Club because while breading and frying makes things delicious, it didn’t seem totally necessary to get the essence of this meal — which was really in the vinegar (and garlic).

We tried a few different versions and were very pleased with how it came out!