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Mains, Quick and Easy

Rosemary- Parmesan crusted veal chops

Rosemary- Parmesan crusted veal chops
Glenn Koenig / Los Angeles Times

Three years ago Laurent Tourondel was a chef without a kitchen whose name was anything but a household word. Today the 40-year-old has an empire so well known it can use shorthand for Bistro Laurent Tourondel: BLT. This month his ... Read more

Total time: 35 minutes | Serves 6
  • 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

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

Step 2Set 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.

Step 3Spread 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.

Step 4Place 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.)

Step 5Remove 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.

Note: Adapted from "Bistro Laurent Tourondel."


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