HUMMINGBIRD DEEP DISH COOKIE IN A SKILLET1 c. packed light brown sugar½ c. sugar4 oz.…
![Lemony Veal Chops Milanese](https://geauxaskalice.com/wp-content/uploads/2019/01/Lemony-Veal-Chops-Milanese.jpg)
Lemony Veal Chops Milanese
![Lemony Veal Chops Milanese](http://geauxaskalice.com/wp-content/uploads/2019/01/Lemony-Veal-Chops-Milanese-300x300.jpg)
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.