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My Favorite Veal Chops


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  • 4 bone-in veal chops - (abt 12 oz ea)
  • 2 teaspoons Emeril's Essence plus
  • 2 tablespoons Emeril's Essence see * Note
  • 1 cup bleached all-purpose flour
  • 1 cup fine dried bread crumbs
  • 2 large eggs
  • 1 cup milk
  • 1 bunch arugula washed, patted dry, and chopped - (abt 1 1/2 cups)
  • 4 ripe Roma tomatoes - (abt 1 1/4 lbs) cored, chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1/2 cup clarified butter (or vegetable oil)
  • 1 lemon cut into 4 wedges


Servings 4


Step 1

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection.

With a thin, sharp knife, cut a slit about 3-inches across and 1-inch deep into the meaty side of 1 of the chops, being careful not to cut all the way through to the bone. Gently pry open the slit and place the chop between 2 large pieces of plastic wrap on a work surface. Using a meat mallet, pound the chop to a 1/4-inch thickness. Season both sides of the chop with 1/2 teaspoon Essence. Repeat with the remaining chops.

Combine the flour with 1 of the remaining tablespoons of Essence in a shallow bowl. Put the bread crumbs in another shallow bowl and season with the remaining tablespoon of Essence. Combine the eggs and milk in another shallow bowl and whisk to blend.

Dredge the chops in the seasoned flour and shake off excess. Dip in the egg wash, and then coat both sides with the bread crumbs.

Toss the arugula, tomatoes, olive oil, lemon juice, salt, and pepper in a large bowl.

Heat the clarified butter in a large, heavy nonstick skillet over medium-high heat. Add the chops, 2 at a time, and cook until cooked through, about 3 minutes per side. Remove and place on 4 serving plates. Mound a portion of the arugula salad on top of each chop, and serve with a lemon wedge on the side.

This recipe yields 4 servings.

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