Lemony Veal Chops Milanese

LEMONY VEAL CHOPS MILANESE
6 (6-8 oz.) Frenched cut veal chops
2 ½ c. panko breadcrumbs
½ c. freshly grated Parmigiano-Reggiano cheese
2 T. fresh rosemary leaves
2 T. fresh thyme leaves
1 T. lemon zest
2 large eggs
Kosher salt, black pepper
¾ c. olive oil
6 T. butter
Fresh parsley leaves or springs, lemon slices, garnish

1. Preheat oven 400.
2. Place each chop between 2 sheets heavy-duty plastic wrap and flatten to ¼” thickness, using meal mallet or rolling pin.
3. Process panko, cheese, rosemary leaves, thyme leaves and zest in food processor until herbs are finely chopped.
4. Transfer panko mixture to shallow dish.
5. Whisk together eggs and 1 T. water in another shallow dish.
6. Season chops with salt and pepper; dip into egg mixture (not the bone part); dredge chops in panko mixture; pressing to adhere.
7. Place 2 T. olive oil and 1 T. butter in large skillet over medium heat and cook 1 chop for 2 minutes per side or until golden brown. Repeat with remaining chops (wipe skillet clean between each chop.)
8. Place chops on wire racks in 2 jelly-roll pans.
9. Bake at 400 for 15 minutes. Serve immediately.