Panned Veal Chop
- Total:
- 20 min
- Prep:
- 12 min
- Cook:
- 8 min
- Yield:
- 4 chops
Ingredients
- 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
Directions
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):
Combine all ingredients thoroughly.
Trending Videos 7 Videos
Now Playing
Gabriele's Limoncello 01:28
Now Playing
Heavenly Sauteed String Beans 01:06
Now Playing
Healthy French Toast 02:27
Now Playing
Faux 'Cheese Popcorn' Snack 02:05
Now Playing
Healthy Morning Glory Muffin 02:51
Now Playing
Festive Spicy Steak Tacos 04:46
Now Playing
Chicken and White Bean Chili 03:40
Gabriele's Limoncello 01:28
Gabriele shares his family recipe for a delicious summertime libation.
Similar Topics:
IDEAS YOU'LL LOVE
