Recipe courtesy of Emeril Lagasse

Panned Veal Chop

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  • Total: 20 min
  • Prep: 12 min
  • Cook: 8 min
  • Yield: 4 chops
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Ingredients

Essence (Emeril's Creole Seasoning):

Directions

  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):

Yield: 2/3 cup
  1. Combine all ingredients thoroughly.

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