Costoletta di Vitella alla Palermitana

• 3 tablespoons fresh oregano leaves or 2 teaspoons dried Greek oregano, crumbled
• 2 fat cloves garlic, peeled and crushed
• Zest of 1 lemon
• 2 2-inch-thick veal chops, cut from the loin
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly cracked pepper
• 2/3 cup freshly made coarse bread crumbs
• 1/4 cup just-grated pecorino
• 2 tablespoons sesame seeds
• 2 tablespoons extra-virgin olive oil
• 2/3 cup dry white wine

1. Finely mince together the oregano, the garlic, and the zest, making a thick paste.
2. Rub this mixture onto both sides of the chops and leave them to rest for 1 hour at room temperature or as long as overnight, well covered in the refrigerator.
3. Bring the chops back to room temperature before proceeding.
4. Preheat the oven to 400 degrees.
5. Sprinkle the sea salt and freshly cracked pepper over both sides of the chops.
6. Combine the bread crumbs with the pecorino and sesame seeds and press the mixture thickly onto the sides of the chops.
7. Over a lively flame, heat the olive oil in a large saute pan.
8. Brown the chops for at least 2 minutes, building a good firm crust before attempting to turn them.
9. Do the same for the other side.
10. Transfer the saute pan to the oven and roast the chops, 2 or 3 minutes to the side.
11. Remove the roasted chops to a holding plate and place the saute pan over a lively flame.
12. Add the wine, stirring and scraping at all those lovely bits of bread and cheese and seeds that will have escaped the chops, and reduce the sauce for several minutes before glazing the veal with it and presenting it straightaway.

fresh oregano, garlic, lemon, veal chops, salt, freshly cracked pepper, freshly made coarse bread crumbs, pecorino, sesame seeds, extravirgin olive oil, white wine

Taken from www.epicurious.com/recipes/food/views/costoletta-di-vitella-alla-palermitana-391165 (may not work)