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.