Lemon Panko Veal Chops
What is it about lemon and crispy veal chops -- magic- Prep Time Varies
Ingredients
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4 Veal Chops, 12 oz
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2 eggs, beaten
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1 cup flour (tossed with 1/2 tsp garlic powder, 1/2 tsp kosher salt, 1/2 tsp black pepper)
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2 cups panko (tossed with: 2 Tbsp fresh lemon zest, 1 Tbsp smoked paprika)
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6 Tbsp butter, divided
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For Sauce: In a small bowl, whisk 2 Tbsp fresh lemo zest, juice of two lemons, 2 tsp mined fresh garlic, 3 Tbsp fresh chopped parsley, 1/2 cup stock of your choice -and if needed for a thicker sauce: 1 Tbsp flour whisked into 1/4 cup of warm water
Directions
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Heat oven to 400.
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Pound your veal chops out as thin as you can - since the bones are attached, use care that you don't seperate meat from bone.
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Set up your dredging station, with pans for flour, the eggs, the panko.
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Dredge each chop in the flour, coating completely, then into the egg, allowing the chop to drop the excess egg back into the pan. Finally, press the panko hard into all sides of the chops, and lay each chop onto parchment papered half sheet.
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Then, melt 2 Tbsp of butter into a large pan, and fry each chop seperately - 3 minutes on each side - over medium flame. Melt butter as needed for the other chops. Each chop should be browned and cripsy, but not dont yet. Put each chop as it is done onto a half sheet.
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Wipe out any browning from the fry pan, and while the flame is on, medium pour in your Sauce ingredients and bring to a fast bowl, then lower to a simmer until thickened a bit.
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Once the chops are all fried, pop them into the oven for 1 minutes, or until the center temps 145-147.
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Serve with the Lemon Sauce, a salad and some tiny red roasted potatoes.
