Panned Veal Chop

  • Total: 20 min
  • Prep: 12 min
  • Cook: 8 min
  • Yield: 4 chops
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4 veal chops (from the rib rack) 10 to 12 ounces each

Essence, recipe follows

2 cups flour

2 cups fine dried bread crumbs

2 eggs beaten with 2 tablespoons milk

2 tablespoons butter

2 tablespoons olive oil

Essence (Emeril's Creole Seasoning):

1 tablespoon onion powder

2 1/2 tablespoons paprika

1 tablespoon cayenne pepper

2 tablespoons salt

1 tablespoon dried leaf oregano

2 tablespoons garlic powder

1 tablespoon dried thyme

1 tablespoon black pepper


  1. 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 1/2-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.

Essence (Emeril's Creole Seasoning):

  1. Combine all ingredients thoroughly.