Veal Chops Milanese With Lemon And Herbs Recipe

Name: Veal Chops Milanese With Lemon And Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 400u00b0. 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 400u00b0 for 15 minutes. Serve immediately.

917

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Veal Chops Milanese With Lemon And Herbs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Chops Milanese With Lemon And Herbs

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