Panned Veal Chop – a delicious recipe with flour, bread crumbs, eggs, milk, butter, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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.
2
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.
3
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.
411
kcal
Calories
19
g
Fat
47
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups flour, 2 cups dried bread crumbs Fine, 2 eggs beaten with, 2 tablespoons milk, and more.
Yes, Panned Veal Chop falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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