Ingredients
¼ cup (60 mL) extra virgin olive oil, divided
1 Bone-in Veal Rib Chop, 2 inches (5 cm) thick, about 18 oz (540 g)
⅓ cup (75 mL) dry bread crumbs
1 tbsp (15 mL) grated Pecorino Romano or Parmesan cheese
½ tsp (2 mL) dried oregano leaves
¼ tsp (1 mL) EACH kosher salt and fresh ground pepper
⅓ cup (75 mL) all-purpose flour
1 egg
1 tsp (5 mL) milk
4 tsp (20 mL) butter
Flaky salt
Lemon wedges
Instructions
- Place veal chop on a large sheet of food storage wrap; drizzle with 1 tbsp (15 mL) of the oil, turning to coat. Top with second large sheet of wrap. Pound meat with the flat side of a meat mallet or rolling pin to about ¼ inch (5 mm) thickness (it will stay thicker near the bone).
- Combine bread crumbs, cheese, oregano, salt and pepper in one large shallow pan; place flour in another large shallow pan. Whisk egg and milk in another large pan. Dip veal chop first in flour, turning and pressing to coat, then dip into egg mixture. Dip into bread crumb mixture, turning and pressing to coat well. Place on a plate and let stand for 3 to 5 minutes. Discard any excess flour, crumb mixture and egg.
- Meanwhile, set kitchen fan to HIGH and preheat broiler. Heat remaining oil in a large skillet over medium heat.
- Add butter to skillet and melt until foaming. Add veal chop and cook for about 3 to 4 minutes until golden on the bottom. Flip over and cook, basting with the hot oil and butter for about 3 minutes or until both sides are are crispy and golden.
- Transfer veal chop to a wire rack set over a rimmed baking sheet. Cover breaded meat loosely with foil, leaving bone exposed. Broil bone for 2 to 5 minutes or until browned and a digital instant-read thermometer inserted in thick portion of meat next to bone reads 135°F (57°C). Uncover and let rest on rack for 5 minutes.
- Transfer to a serving board or platter. Season with flaky salt and cut into slices to serve with lemon wedges to squeeze over top.
Notes
Tip: If you have a very large skillet, sauté pan or stovetop-safe roasting pan that fits the veal chop with the bone flat in the pan, cook, basting the meat and bone as directed in step 4, until a digital instant-read thermometer inserted in thick portion of meat next to bone reads 135°F (57°C), then omit the broiling in step 5.