| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Emlive11 |
1 |
servings |
INGREDIENTS
| 4 |
|
Veal rib chops; bone-in, 10 to 12 |
|
|
; ounces each |
|
|
Creole seasoning |
| 2 |
c |
Flour |
| 2 |
c |
Fine dried bread crumbs |
| 2 |
|
Eggs beaten with 2 tablespoons milk |
| 2 |
tb |
Butter |
| 3 |
tb |
Olive oil |
| 1/2 |
lb |
Baby carrots; peeled and blanched |
| 1/2 |
lb |
Small red potatoes; quartered and |
|
|
; blanched |
| 4 |
md |
Plum tomatoes; cored, seeded and |
|
|
; chopped |
| 1 |
c |
Red onion; julienned |
| 2 |
c |
Baby arugula; washed and patted |
|
|
; dry |
|
|
Drizzle of extra-virgin olive oil |
|
|
Salt |
|
|
Freshly ground black pepper |
INSTRUCTIONS
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.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 1670 Calories (kcal); 68g Total Fat; (36% calories from fat);
32g Protein; 234g Carbohydrate; 62mg Cholesterol; 346mg Sodium Food
Exchanges: 12 1/2 Grain(Starch); 0 Lean Meat; 8 Vegetable; 0 Fruit;
12 1/2 Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EM1C52
Converted by MM_Buster v2.0n.
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