veal chop milanese

6 servings  Total Time: 1 hr 

Ingredients:

• 6 (6- to 7-oz.) frenched veal chops
• 2 ½ cups panko (Japanese breadcrumbs)
• ½ cup freshly grated Parmigiano-Reggiano cheese 

• 2 tablespoons fresh rosemary leaves
• 2 tablespoons fresh thyme leaves
• 1 teaspoon lemon zest

• 2 large eggs
• 2 tablespoons kosher salt
• 1 ½ teaspoons freshly ground black pepper
• ¾ cup olive oil
• 6 tablespoons butter

• Garnishes: fresh flat-leaf parsley leaves and sprigs, lemon slices

Preparation:

1. Preheat oven to 400°. Place each veal chop between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet.

2. Process panko, Parmigiano-Reggiano cheese, rosemary leaves, thyme leaves, and lemon zest in a food processor until herbs are finely chopped. Transfer panko mixture to a shallow dish.

3. Whisk together eggs and 1 Tbsp. water in another shallow dish. Sprinkle each veal chop with 1 tsp. kosher salt and 1/4 tsp. pepper. Dip each chop in egg mixture. (Do not dip the bone.) Dredge chops in panko mixture, pressing to adhere.

4. Cook 1 chop in 2 Tbsp. hot olive oil and 1 Tbsp. butter in a large skillet over medium heat 2 minutes on each side or until golden brown. Repeat procedure with remaining chops, oil, and butter, wiping skillet clean after each chop. Place chops on wire racks in 2 jelly-roll pans.

5. Bake at 400° for 15 minutes. Serve immediately.