Recipe courtesy of Emeril Lagasse
Print
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 cups fine dried bread crumbs
  • 2 eggs beaten with 2 tablespoons milk
  • 2 tablespoons butter
  • 3 tablespoons olive oil
  • 1/2 pound baby carrots, peeled and blanched
  • 1/2 pound small red potatoes, quartered and blanched
  • 4 medium plum tomatoes, cored, seeded and chopped
  • 1 cup red onion, julienned
  • 2 cups baby arugula, washed and patted dry
  • Drizzle of extra-virgin olive oil
  • Salt
  • Freshly ground black pepper
  • 4 veal rib chops, bone-in, 10 to 12 ounces each
  • Creole seasoning
  • 2 cups flour

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 Creole seasoning. In a shallow bowl, season the flour with Creole seasoning. In another shallow bowl, season the bread crumbs with Creole seasoning.

Dredge the veal 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 2 tablespoons of the oil. When the oil is hot, pan-fry each chop for about 4 minutes on each side. Remove from the pan and drain the chop on a paper-lined plate. Season the chops with Creole seasoning. In another saute pan, heat the remaining 1 tablespoon olive oil. Saute blanched carrots and potatoes until tender, about 5 minutes. Season with salt and pepper.

In a mixing bowl, combine the tomatoes, red onion and arugula. Season with a drizzle of oil, salt and pepper. Mix well. To serve, place the veal in the center of each plate. Spoon some of the tomato mixture on top of the veal. Garnish with parsley.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Saltimbocca alla Romana

Recipe courtesy of Debi Mazar and Gabriele Corcos

Foie de Veau a la Lyonnaise Veal Liver and Onions

Recipe courtesy of Emeril Lagasse

Veal Saltimbocca

Recipe courtesy of Emeril Lagasse

Veal Pizzaiola

Veal Saltimbocca

Recipe courtesy of Christini's Ristorante Italiano

Veal Marcelle

Recipe courtesy of Emeril Lagasse

Veal Milanese

Recipe courtesy of Giada De Laurentiis

Veal Stock

Recipe courtesy of Chuck Hughes

Boning a Veal Loin

Recipe courtesy of Emeril Lagasse

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Food: Fact or Fiction?

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Good Eats

12pm | 11c

Good Eats

12:30pm | 11:30c

Good Eats

1pm | 12c

Good Eats

1:30pm | 12:30c

Southern and Hungry

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c
4pm | 3c
5pm | 4c
6pm | 5c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c
10pm | 9c
11pm | 10c
12am | 11c
1am | 12c
2am | 1c
3am | 2c

So Much Pretty Food Here