Rosemary-Parmesan Crusted Veal Cutlets


  • 3/4 cup butter
  • 1 1/2 cups plain dry bread crumbs, (Japanese panko is fantastic if you can get it)
  • 3/4 cup freshly grated Parmigiano-Reggiano chees
  • 2/3 cup finely chopped onion
  • 1 tbs chopped fresh rosemary
  • Salt, pepper
  • 6 large veal chops



Heat the grill by placing the grill rack about 8cm away from the source of heat. Turn heat to high.

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

Sprinkle each cutlet with one-fourth teaspoon salt and a good pinch of pepper.

Place the cutlets on the grill rack. Cook, turning them once, for 5 to 8 minutes (if you have a meat thermometer it should read 115 degrees for medium rare). The veal will continue to cook a little while standing after grilling.)

Remove the cutlets from the grill 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.