Recipe: Rosemary-Parmesan crusted veal chops

Total time: 35 minutes

Servings: 6

Note: Adapted from “Bistro Laurent Tourondel.” Panko is available at Asian markets and well-stocked supermarkets. This recipe requires the use of a meat thermometer.

1 cup (2 sticks) butter, divided

1 1/2 cups plain dry bread crumbs, preferably Japanese panko

3/4 cup freshly grated Parmigiano-Reggiano cheese

2/3 cup finely chopped onion

1 tablespoon chopped fresh rosemary

Salt, pepper

6 veal chops, about 14 ounces each, 1 1/2 to 2 inches thick

1. Heat the broiler by placing the broiler rack about 4 inches away from the source of heat. Turn heat to high.

2. Set aside 3 tablespoons of the butter. In a medium bowl, stir together the remaining butter, bread crumbs, cheese, onion and rosemary. Add 1 teaspoon salt and 1 teaspoon pepper, or to taste.

3. Spread each chop on both sides with the reserved 3 tablespoons butter. Sprinkle each chop with one-fourth teaspoon salt and a good pinch of pepper.

4. Place the chops on the broiler rack. Cook, turning them once, for several minutes, until a thermometer inserted reads 115 degrees for medium rare. (The temperature of the veal will rise about 20 degrees while standing after broiling.)

5. Remove the chops from the broiler and evenly distribute the crust among the chops, coating each top generously. Return the chops to the broiler and cook until the crust is golden brown, watching carefully, 1 1/2 to 2 minutes. Serve immediately.

Each serving: 668 calories; 46 grams protein; 13 grams carbohydrates; 1 gram fiber; 45 grams fat; 26 grams saturated fat; 271 mg. cholesterol; 1232 mg. sodium.