Recipe courtesy of Emeril Lagasse
Print
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

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Veal Marsala

Recipe courtesy of Giada De Laurentiis

Pork Chops

Recipe courtesy of Patti LaBelle

Grilled Lollipop Lamb Chops

Recipe courtesy of Tia Mowry

Grilled Lamb Chops

Recipe courtesy of Giada De Laurentiis

Juicy, Tender Lamb Chops

Recipe courtesy of Cooking Channel

Pork Chops with Potatoes

Recipe courtesy of Laura Calder

Cindy Pawlcyn's Mongolian Pork Chops

Recipe courtesy of Mustard's Grill

Grilled Pork Chops with Pineapple Glaze

Recipe courtesy of Keith Neubert

Roasted Stuffed Veal Chops

Recipe courtesy of Emeril Lagasse

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Wars

4pm | 3c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c

Cake Wars

7pm | 6c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Trending Videos

So Much Pretty Food Here