Ingredients Jump to Instructions ↓

  1. 4 Bone-in veal chops - (abt 12 oz ea)

  2. 2 teaspoons 10ml Emeril's Essence - plus

  3. 2 tablespoons 30ml Emeril's Essence - seeNote

  4. 1 cup 62g / 2 1/5oz Bleached all-purpose flour

  5. 1 cup 146g / 5.1oz Fine dried bread crumbs

  6. 2 cups 396g / 13oz Eggs (large)

  7. 1 cup 237ml Milk

  8. 1 Arugula - washed, patted dry,

  9. And chopped - (abt 1 1/2 cups)

  10. 4 Ripe Roma tomatoes - (abt 1 1/4 lbs) - cored, chopped

  11. 2 tablespoons 30ml Extra-virgin olive oil

  12. 2 teaspoons 10ml Fresh lemon juice

  13. 1/2 teaspoon 2 1/2ml Kosher salt

  14. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  15. 1/2 cup 99g / 3 1/2oz Clarified butter

  16. (or vegetable oil)

  17. 1 Lemon - cut into 4 wedges

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. 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.

  4. 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.

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

  6. 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.

  7. This recipe yields 4 servings.


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