The story behind this recipe involves a bookstore, a priest, a wedding, an exclusive club on Manhattan’s Upper East Side, a fish, and a volatile but generous Russian chef. It’s too long to tell here, and it’s actually not as interesting as it sounds. Let’s just say I’ve been making Veal Pojarski for my husband for almost as long as we’ve been together. It’s now a family favorite, bringing sighs of contentment from everyone at the table. Serve with a contorno of sautéed spinach or a mixed green salad.