Panned veal chop

Yield: 4 servings

Measure Ingredient
Essence
2 cups Flour
2 cups Fine dried bread crumbs
2 Eggs beaten with 2
TB milk
2 tablespoons Butter
2 tablespoons Olive oil

Using a sharp knife, butterfly each chop. Cover each chop with a large piece of plastic wrap. Using a meat mallet, pound out each chop, about ½-inch thick. Season the chops with Essence. In a shallow bowl, season the flour with Essence. In another shallow bowl, season the bread crumbs with Essence. Dredge the meat in the flour. Dip each veal chop in the egg wash, letting the excess drip off. Dredge each chop in the seasoned bread crumbs, coating each chop completely. In a large saute pan or skillet, heat the butter and oil. When the oil is hot, pan-fry each chop for about 3 to 4 minutes on each side. Remove from the pan and drain the chop on a paper-lined plate. Season the chops with Essence.

Yield: 4 chops

EMERIL LIVE SHOW #EMIA64 EMERIL'S BUTCHER SHOP 4 veal chops (from the rib rack) 10 to 12 ounces each

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