Email to Cat      

Rosemary-Parmesan Crusted Veal Chops

Source of Recipe


From "Bistro Laurent Tourondel: New American Bistro Cooking"



List of Ingredients



• 1 cup (2 sticks) butter, divided
  
• 1½ cups plain dry bread crumbs, preferably Japanese panko
  
• ¾ cup freshly grated Parmigiano-Reggiano cheese
  
• 2/3 cup finely chopped onion
  
• 1 Tbsp chopped fresh rosemary
  
• Salt and pepper
  
• 6 veal chops, about 14 ounces each, 1½ to 2 inches thick
  






Instructions



1. Heat the broiler by placing the broiler rack about 4 inches away from the source of heat. Turn heat to high. Set aside 3 tablespoons of the butter. In a medium bowl, stir together the remaining butter, bread crumbs, cheese, onion and rosemary. Add 1 teaspoon salt and 1 teaspoon pepper, or to taste.
   
   
2. Spread each chop on both sides with the reserved 3 tablespoons butter. Sprinkle each chop with ¼ teaspoon salt and a good pinch of pepper. Place the chops on the broiler rack. Cook, turning them once, for several minutes, until a thermometer inserted reads 115° F for medium-rare. (The temperature of the veal will rise about 20 degrees while standing after broiling.)
   
   
3. Remove the chops from the broiler and evenly distribute the crust among the chops, coating each top generously. Return the chops to the broiler and cook until the crust is golden brown, watching carefully, 1½ to 2 minutes. Serve immediately.
   
   Makes 6 servings.