Title: Panned veal chop
 Categories: E.
      Yield: 4 Servings
 
           Essence
      2 c  Flour
      2 c  Fine dried bread crumbs
      2    Eggs beaten with 2
           TB milk
      2 tb Butter
      2 tb Olive oil
 
  Using a sharp knife, butterfly each chop. Cover each chop with a large
  piece of plastic wrap. Using a meat mallet, pound out each chop, about
  1/2-inch thick. Season the chops with Essence. In a shallow bowl,
  season the flour with Essence. In another shallow bowl, season the
  bread crumbs with Essence. Dredge the meat in the flour. Dip each
  veal chop in the egg wash, letting the excess drip off. Dredge each
  chop in the seasoned bread crumbs, coating each chop completely. In a
  large saute pan or skillet, heat the butter and oil. When the oil is
  hot, pan-fry each chop for about 3 to 4 minutes on each side. Remove
  from the pan and drain the chop on a paper-lined plate. Season the
  chops with Essence.
  
  Yield: 4 chops