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Panneed Veal

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Essnce08 4 servings

INGREDIENTS

8 Two-ounce Veal loins
Emeril's Essence; see * Note
2 c Flour
4 Eggs; beaten
1/4 c Milk
2 c Dried fine bread crumbs
Olive oil; for frying

INSTRUCTIONS

* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.
Season each piece of veal with Emeril's Essence. Place each portion of veal
between two sheets of plastic wrap. Gently pound the veal very thin. Season
the flour and bread crumbs with the Essence. In a mixing bowl, whisk the
eggs and milk together. Season the egg wash with Essense. Dredge the veal
in the flour. Dip the veal in the egg wash, letting any excess drip off.
Dredge the veal in the bread crumbs, coating each side completely. In a
large saute pan, heat the olive oil. When the oil is hot, pan-fry the veal
for 2 minutes on each side. Remove from the oil and drain on a paper-lined
plate. Season the veal with Essence. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2453 broadcast 12-10-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
12-12-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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