Panned Veal Chop
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 76.59
- Health score: 31.00
- Weight Watcher points: 23.00
Summary
Panned Veal Chop might be a good recipe to expand your main course recipe box. This recipe serves 4. For $2.89 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. One serving contains 813 calories, 57g of protein, and 37g of fat. 1 person has made this recipe and would make it again. Head to the store and pick up veal chops from rib-rack - see * note, butter, eggs with, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 74%, which is solid. Veal Chop Holstein Schnitzel, Roasted Veal Chop with Morels, and Double Cut Veal Chop Saltimboca are very similar to this recipe.
Ingredients
bread crumbs2 cups
butter1 tablespoon
eggs with2
flour0.75 cup
milk0.75 cup
olive oil2 tablespoons
veal chops from rib-rack - see * note4
Instructions
Step 1
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 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, pan-fry each chop for about 3 to 4 minutes on each side.
Step 2
Remove from the pan and drain the chop on a paper-lined plate. Season the chops with Essence.This recipe yields 4 chops.
Categories
Dish Types: lunch, main course, main dish, dinner