| 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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