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Rosemary-Parmesan Crusted Veal Chop

10 tablespoons unsalted butter, softened
1½ cup plain dry bread crumbs, preferably Japanese Panko
¾ cup freshly grated Parmigiano Reggiano
¼ cup plus 2 tablespoons finely chopped onion
3 teaspoons chopped fresh rosemary
6 thick veal chops, about 14 ounces each
Sea salt and freshly ground black pepper

Instructions:
Preheat the broiler. Place the broiler rack about 4 inches away from the source of the heat.

Stir together 6 tablespoons of butter, the bread crumbs, cheese, onion and rosemary. Season with salt and pepper to taste. Spread the chops on both sides with the remaining 4 tablespoons butter. Sprinkle with salt and pepper. Place the chops on the broiler rack and cook, turning them once, about 5 minutes per side or until medium rare and pink in the center. To check for doneness, make a small cut near the bone or better yet, insert an instant-read thermometer in the thickest part of the meat. For medium rare, the temperature should be 130° to 135°F.

Divide the crumb mixture over one side of each chop. Return the chops to the broiler and cook until the crust is golden brown.

Serve immediately.


Serves 6