Recipe - Panned Veal Chop

4 Veal chops from ribrack ;
(10 12 ounce ea)
Emeril's Essence; see * Note
2 cup Flour
2 cup Fine dried bread crumbs
2 Eggs; beaten with
2 tablespoon Milk
2 tablespoon Butter
2 tablespoon Olive oil

* 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
1/2inch 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, panfry each chop for about 3 to 4 minutes on each side. Remove from
the pan and drain the chop on a paperlined plate. Season the chops with
Essence.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK
(Show # EM1A64 broadcast 10221997) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11081997

Recipe by: Emeril Lagasse