Recipe courtesy of Emeril Lagasse
Total:
45 min
Prep:
30 min
Cook:
15 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 2 large eggs
  • 4 (12-ounce) bone-in veal chops
  • 1 cup milk
  • 2 tablespoons plus 2 teaspoons Essence, recipe follows
  • 1 cup bleached all-purpose flour
  • 1/2 cup clarified butter
  • 1 bunch arugula, stemmed, washed, patted dry, and chopped (about 1 1/2 cups)
  • 1 cup fine dried bread crumbs
  • 4 ripe plum tomatoes (about 1 1/4 pounds), cored and chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 lemon, cut into 4 wedges
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 1 tablespoon dried thyme
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano

Directions

One at a time, using a thin sharp knife, cut a slit into the side of the meaty part of each chop, about 3 inches long and 1-inch deep, being careful not to cut all the way through to the bone. Gently open out the chop so the meat surface is about twice as wide as before. Place the chop between 2 large pieces of plastic wrap on a work surface. Using a flat meat mallet, pound the meat until 1/4-inch thick.

Season both sides of each chop with 1/2 teaspoon of the Essence. Combine the flour with 1 tablespoon of the Essence in a shallow bowl. Put the bread crumbs in another shallow bowl and season with the remaining 1 tablespoon Essence. Combine the eggs and milk in another shallow bowl and whisk to blend.

Dredge the chops in the seasoned flour and shake off excess. Dip in the egg wash, and then coat both sides with the bread crumbs. Set on a baking sheet.

Heat the clarified butter in a large heavy nonstick skillet over medium-high heat. Two at a time, add the chops and cook until golden brown, about 3 minutes per side. Cut into a chop at the bone to check for doneness—they should be barely pink. Using a slotted spatula, transfer the chops to a baking sheet and keep warm in the oven while you cook the other chops.

Meanwhile, toss the arugula, tomatoes, olive oil, lemon juice, salt, and pepper in a large bowl.

Place a chop on each plate. Mound a portion of the arugula salad on top of each chop, and serve with a lemon wedge on the side.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

IDEAS YOU'LL LOVE

Stuffed Veal Chop

Recipe courtesy of Greg Gentile

Panned Veal Chop

Recipe courtesy of Emeril Lagasse

Prince Orloff Veal Chops

Recipe courtesy of Emeril Lagasse

Roasted Stuffed Veal Chops

Recipe courtesy of Emeril Lagasse

Stuffed Veal Chops en Croute

Recipe courtesy of Emeril Lagasse

Double Cut Veal Chop Saltimboca

Recipe courtesy of Michael Chiarello

Smothered Veal Chops with Mushroom Gravy

Recipe courtesy of Emeril Lagasse

Veal Chop Milanese, Watercress, Citrus Vinaigrette

Recipe courtesy of Lynn Crawford

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Holy & Hungry

7:30am | 6:30c

Holy & Hungry

8:30am | 7:30c

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here