Veal Chops Milanese With Lemon And Herbs

• 6 (6- to 7-oz.) frenched veal chops
• 2 1/2 cups panko (Japanese breadcrumbs)
• 1/2 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 1/2 teaspoons freshly ground black pepper
• 3/4 cup olive oil
• 6 tablespoons butter
• Garnishes: fresh flat-leaf parsley leaves and sprigs, lemon slices

1. Preheat oven to 400u0b0. 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 400u0b0 for 15 minutes. Serve immediately.

veal chops, cheese, rosemary, thyme, lemon zest, eggs, kosher salt, freshly ground black pepper, olive oil, butter, parsley

Taken from www.myrecipes.com/recipe/veal-chops-milanese-lemon-herbs (may not work)