Steps
- 1Using 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.
- 2Remove from the pan and drain the chop on a paper-lined plate. Season the chops with Essence.This recipe yields 4 chops.
Nutrition
- Calories
- 844kcal
- Protein
- 69g
- Carbs
- 63g
- Fat
- 34g
- Fiber
- 3g
- Sugar
- 6g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does panned veal chop take to make?
About 23 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 4 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.
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