- 4 (12-ounce) bone-in veal chops
- 2 tablespoons plus 2 teaspoons Essence, recipe follows
- 1 cup bleached all-purpose flour
- 1 cup fine dried bread crumbs
- 2 large eggs
- 1 cup milk
- 1/2 cup clarified butter
- 1 bunch arugula, stemmed, washed, patted dry, and chopped (about 1 1/2 cups)
- 4 ripe plum tomatoes (about 1 1/4 pounds), cored and 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 lemon, cut into 4 wedges
Emeril's Essence Creole Seasoning
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- One at a time, using a thin sharp knife, cut a slit into the side of the meaty part of each chop, about 3 inches long and 1-inch deep, being careful not to cut all the way through to the bone. Gently open out the chop so the meat surface is about twice as wide as before.
- Place the chop between 2 large pieces of plastic wrap on a work surface. Using a flat meat mallet, pound the meat until 1/4-inch thick.
- Season both sides of each chop with 1/2 teaspoon of the Essence.
- Combine the flour with 1 tablespoon of the Essence in a shallow bowl.
- Put the bread crumbs in another shallow bowl and season with the remaining 1 tablespoon 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. Set on a baking sheet.
- Heat the clarified butter in a large heavy nonstick skillet over medium-high heat. Two at a time, add the chops and cook until golden brown, about 3 minutes per side. Cut into a chop at the bone to check for doneness—they should be barely pink. Using a slotted spatula, transfer the chops to a baking sheet and keep warm in the oven while you cook the other chops.
- Meanwhile, toss the arugula, tomatoes, olive oil, lemon juice, salt, and pepper in a large bowl.
- Place a chop on each plate. Mound a portion of the arugula salad on top of each chop, and serve with a lemon wedge on the side.
- Yield: 4 servings
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
| Amount Per Serving:|
| Calories|| 1014.25 kcal|
| % Daily Value*|
| Total Fat 59.62 g|| 91.7%|
| Saturated Fat 27.56 g|| 137.8%|
| Trans Fat 0.01 g|
| Cholesterol 346.02 mg|| 115.3%|
| Sodium 1626.21 mg|| 67.8%|
| Total Carbohydrate 63.81 g|| 21.3%|
| Dietary Fiber 8.04 g|| 32.2%|
| Sugars 9.8 g|
| Protein 57.3 g|
| Vitamin A 53.54 %|| Vitamin C 32.61 %|
| Calcium 26.35 %|| Iron 47.87 %|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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