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Veal Chops Milanese With Lemon And Herbs

Ingredients

• 6 (6- to 7-oz.) frenched veal chops
• 2 1/2 cups panko (Japanese breadcrumbs)
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons fresh rosemary leaves
• 2 tablespoons fresh thyme leaves
• 1 teaspoon lemon zest
• 2 large eggs
• 2 tablespoons kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 3/4 cup olive oil
• 6 tablespoons butter
• Garnishes: fresh flat-leaf parsley leaves and sprigs, lemon slices

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