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1
Preheat the oven to 350.
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2
In a small saucepan, simmer the creme fraiche over moderately low heat until reduced to 1/2 cup, about 15 minutes.
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3
Stir in the sorrel leaves and lemon juice and simmer until the sorrel melts into the sauce, about 5 minutes.
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4
Season the sauce with salt and pepper and remove from the heat.
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5
Put the flour in a shallow bowl.
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6
In another shallow bowl, beat the eggs with the milk.
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7
In a third shallow bowl, toss the panko with the lemon zest.
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8
Season the veal chops with salt and pepper, dredge them in the flour and shake off the excess.
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9
Dip the veal chops in the egg mixture and let the excess drip off.
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10
Coat the veal chops with panko, pressing to help the crumbs adhere.
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11
In a large skillet, heat the olive oil with the vegetable oil until shimmering.
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12
Add 2 of the veal chops to the skillet and cook over moderately high heat until they are browned and crisp on the bottom, about 2 minutes.
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13
Reduce the heat to moderate, turn the veal chops over and cook until they are browned and crisp on the other side, about 2 minutes longer.
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14
Transfer the veal chops to a large rimmed baking sheet.
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15
Repeat with the remaining chops.
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16
Bake the veal chops for about 15 minutes, turning them once, until an instant-read thermometer inserted in the meat near the bone registers 140.
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17
Gently rewarm the sorrel cream over moderately low heat.
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18
Place the veal chops on four plates, spoon the sorrel cream on top and serve.
