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Aldie's Veal Chop with Arugula and Tomatoes (Emeril Lagasse) Recipe

Aldie's Veal Chop with Arugula and Tomatoes (Emeril Lagasse) Recipe

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Aldie's Veal Chop with Arugula and Tomatoes (Emeril Lagasse)

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Ingredients:

Serving

4 (12-oz) bone-in veal chops
2 tbsp plus 2 tsp 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 lb), cored and chopped
2 tbsp extra-virgin olive oil
2 tsp fresh lemon juice
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 lemon, cut into 4 wedges
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

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 donenessthey 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.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	719.57 Kcal (3013 kJ)
Calories from fat	388.09 Kcal
		% Daily Value*
Total Fat	43.12g	66%
Cholesterol	186.66mg	62%
Sodium	4071.56mg	170%
Potassium	843.08mg	18%
Total Carbs	64.96g	22%
Sugars	10.5g	42%
Dietary Fiber	7.93g	32%
Protein	21.34g	43%
Vitamin C	31.5mg	52%
Vitamin A	0.1mg	4%
Iron	7.2mg	40%
Calcium	235.7mg	24%

Amount Per 100 g
Calories	176.13 Kcal (737 kJ)
Calories from fat	94.99 Kcal
		% Daily Value*
Total Fat	10.55g	66%
Cholesterol	45.69mg	62%
Sodium	996.57mg	170%
Potassium	206.36mg	18%
Total Carbs	15.9g	22%
Sugars	2.57g	42%
Dietary Fiber	1.94g	32%
Protein	5.22g	43%
Vitamin C	7.7mg	52%
Iron	1.8mg	40%
Calcium	57.7mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.