- Four 12-ounce bone-in veal chops
- 2 tablespoons plus 2 teaspoons Emerilís Original Essence or
- Creole Seasoning
- 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
- 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 two 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 donenessóthey 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.
- Note: What makes clarified butter so great is its higher smoke point. This means you can cook meats and fish at a higher temperature than with regular butter, making it ideal for panfrying. By clarifying the butter during a slow cooking process, youíre able to strain out the milk solids that burn quickly, as well as the water and salt. To make your own clarified butter at home, just cut unsalted butter into 1-inch pieces and melt it slowly over low heat in a heavy saucepan. Remove the pan from the heat and let the melted butter stand for 5 minutes. Skim the foam from the top, and slowly pour the clarified butter into a container, discarding the milky solids in the bottom of the pan. Youíll lose about one-quarter of your original butter amount during the process. Clarified butter will keep tightly covered in the refrigerator for about one month.
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