| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Main dish, Veal | 4 | Servings | |
INGREDIENTS
| 4 | Veal chops from rib-rack -; (10 – 12 oz ea) | |
| Emeril's Essence; see * Note | ||
| 2 | c | Flour |
| 2 | c | Fine dried bread crumbs |
| 2 | Eggs; beaten with | |
| 2 | tb | Milk |
| 2 | tb | Butter |
| 2 | tb | Olive oil |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" recipe which is included in this collection. 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 Emeril's 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. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A64 broadcast 10-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-08-1997 Recipe by: Emeril Lagasse
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