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 chops from rib-rack - see * note

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Method

From foodista.com — read the original

1. 1Using 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.
2. 2In a shallow bowl, season the flour with Essence. In another shallow bowl, season the bread crumbs with Essence. Dredge the meat in the flour.
3. 3Dip 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.
4. 4When the oil is hot, pan-fry each chop for about 3 to 4 minutes on each side.
5. 5Remove from the pan and drain the chop on a paper-lined plate. Season the chops with Essence. This recipe yields 4 chops.