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
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
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