Rosemary and Parmesan Crusted Veal Chop

• 3/4 cup butter
• 1 1/2 cups Japanese panko crumbs
• 3/4 cup freshly grated parmigiano-reggiano cheese
• 2/3 cup finely chopped onion
• 1 tbs chopped fresh rosemary
• Salt, pepper
• 6 large veal chops

• In a medium bowl, stir together butter, panko crumbs, cheese, onion and rosemary.
• Add 1/2 teaspoon salt and 1/2 teaspoon pepper, or to taste.
• Sprinkle each cutlet with one-fourth teaspoon salt and a good pinch of pepper.
• Place the cutlets on the grill rack. 
• Cook, turning them once, for 5 to 8 minutes (115 degrees for medium rare).
• The veal will continue to cook a little while standing after grilling.
• Distribute the crust among the chops, coating each top generously. 
• Place chops in the broiler and cook until the crust is golden brown, watching carefully, 1 1/2 to 2 minutes.
• Serve immediately.