My F&W
quick save (...)
Panko-Crusted Veal Chops with Sorrel Cream
© Christina Holmes

Panko-Crusted Veal Chops with Sorrel Cream

  • ACTIVE: 25 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: 4
  • STAFF-FAVORITE

“I don’t eat veal very often, but when I do indulge, I enjoy it,” says Amanda Hallowell, who buys her veal from a local butcher shop that raises its cows on grass, the old-fashioned way. Here, she pan-fries veal chops in a panko crust and serves them with a tangy sauce made with crème fraîche and lemony fresh sorrel.

  1. 1 cup crème fraîche
  2. 2 cups packed sorrel leaves (4 ounces)—stemmed, leaves sliced into 1/3-inch strips
  3. 1 tablespoon freshly squeezed lemon juice
  4. Salt
  5. Freshly ground black pepper
  6. All-purpose flour, for dredging
  7. 2 large eggs
  8. 1 tablespoon milk
  9. 1 1/2 cups panko (Japanese bread crumbs)
  10. Finely grated zest of 1 lemon
  11. Four 1-inch-thick veal rib chops
  12. 3 tablespoons extra-virgin olive oil
  13. 3 tablespoons vegetable oil
  1. Preheat the oven to 350°. In a small saucepan, simmer the crème fraîche over moderately low heat until reduced to 1/2 cup, about 15 minutes. Stir in the sorrel leaves and lemon juice and simmer until the sorrel melts into the sauce, about 5 minutes. Season the sauce with salt and pepper and remove from the heat.
  2. Put the flour in a shallow bowl. In another shallow bowl, beat the eggs with the milk. In a third shallow bowl, toss the panko with the lemon zest. Season the veal chops with salt and pepper, dredge them in the flour and shake off the excess. Dip the veal chops in the egg mixture and let the excess drip off. Coat the veal chops with panko, pressing to help the crumbs adhere.
  3. In a large skillet, heat the olive oil with the vegetable oil until shimmering. Add 2 of the veal chops to the skillet and cook over moderately high heat until they are browned and crisp on the bottom, about 2 minutes. Reduce the heat to moderate, turn the veal chops over and cook until they are browned and crisp on the other side, about 2 minutes longer. Transfer the veal chops to a large rimmed baking sheet. Repeat with the remaining chops.
  4. Bake the veal chops for about 15 minutes, turning them once, until an instant-read thermometer inserted in the meat near the bone registers 140°. Gently rewarm the sorrel cream over moderately low heat. Place the veal chops on four plates, spoon the sorrel cream on top and serve.
Serve With Arugula or spinach salad.

Suggested Pairing

Fragrant, light-bodied Beaujolais.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.