Cajun Veal Cutlet over Teff

Cajun-inspired comfort food: tender veal cutlet paired with acorn squash, celery root and celery stalk and teff, finished with kaffir lime leaf and fresh bay leaf and a hit of fennel seed and asafoetida. 1. Pat the veal cutlet dry and season with salt, fennel seed and asafoetida. 2. Heat sesame oil in a heavy pan and pan-fry the veal cutlet until it develops a deep golden crust, about 22 minutes. 3. Add acorn squash, celery root and celery stalk to the pan and cook until just tender, stirring in kaffir lime leaf and fresh bay leaf for fragrance. 4. Cook the teff separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of worcestershire sauce before serving hot.