Recipe - Panneed Veal

8 Twoounce Veal loins
Emeril's Essence; see * Note
2 cup Flour
4 Eggs; beaten
One fourth cup Milk
2 cup Dried fine bread crumbs
Olive oil; for frying

* 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, panfry the veal
for 2 minutes on each side. Remove from the oil and drain on a paperlined
plate. Season the veal with Essence. This recipe yields 4