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Veal Chops Milanese with Lemon and Herbs

Photo: Alison Miksch; Styling: Caroline M. Cunningham

Hands-on time 45 mins
Total time 1 hr

Makes 6 servings

Ask your butcher to "french" the chops for you so you take home clean meat that's ready to prep.


  • 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

How to Make It

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