MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Lemony Veal Chops Milanese
| Lemony Veal Chops Milanese | Print |
Recipe By: Alice Morrow
Lemony Veal Chops Milanese
Ingredients
- 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
Instructions
- Preheat oven 400.
- Place each chop between 2 sheets heavy-duty plastic wrap and flatten to ¼” thickness, using meal mallet or rolling pin.
- Process panko, cheese, rosemary leaves, thyme leaves and zest in food processor until herbs are finely chopped.
- Transfer panko mixture to shallow dish.
- Whisk together eggs and 1 T. water in another shallow dish.
- Season chops with salt and pepper; dip into egg mixture (not the bone part); dredge chops in panko mixture; pressing to adhere.
- 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.)
- Place chops on wire racks in 2 jelly-roll pans.
- Bake at 400 for 15 minutes. Serve immediately.
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