Panned Veal Chop

Ingredients

• •2 cups bread crumbs
• •1 tablespoon butter
• •2 eggs
• •¾ cup flour
• •¾ cup milk
• •2 tablespoons olive oil
• •4 veal rib chops
• •1 tablespoon Creole seasoning

Method

Adapted from foodista.com

1. 1Using a sharp knife, butterfly each chop.
2. 2Cover each chop with a large piece of plastic wrap.
3. 3Using a meat mallet, pound out each chop, about ½-inch thick.
4. 4Season the chops with Emeril's Essence.
5. 5In a shallow bowl, season the flour with Essence.
6. 6In another shallow bowl, season the bread crumbs with Essence.
7. 7Dredge the meat in the flour.
8. 8Dip each veal chop in the egg wash, letting the excess drip off.
9. 9Dredge each chop in the seasoned bread crumbs, coating each chop completely.
10. 10In a large saute pan or skillet, heat the butter and oil.
11. 11When the oil is hot, pan-fry each chop for about 3 to 4 minutes on each side.
12. 12Remove from the pan and drain the chop on a paper-lined plate.
13. 13Season the chops with Essence.