Panned Veal Chop Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
Essence,
2 cup: Flour,
2 cup: Fine dried bread crumbs,
2: Eggs beaten with 2,
TB milk,
2 tbsp: Butter,
2 tbsp: Olive oil,
Directions:
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 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.
Yield: 4 chops
EMERIL LIVE SHOW #EMIA64 EMERILS BUTCHER SHOP
4 veal chops (from the rib rack) 10 to 12 ounces each
Source from luhu.jp
piece of plastic wrap. Using a meat mallet, pound out each chop, about
1/2-inch thick. Season the chops with 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.
Yield: 4 chops
EMERIL LIVE SHOW #EMIA64 EMERILS BUTCHER SHOP
4 veal chops (from the rib rack) 10 to 12 ounces each
Source from luhu.jp
Tags
Emeril