Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Place panko into a robot coupe.
Pulse until bread crumbs are fine.
Transfer to a 2" hotel pan.
Place flour, kosher salt and freshly cracked black pepper into a separate 2" hotel pan.
Mix together until thoroughly combined.
Beat eggs until frothy. Transfer to a separate 2" hotel pan.
Using a paring knife, carefully cut 1/2" down into the flesh at the top of the Veal Chop, where it is connected to the bone. Repeat this step with each Chop.
Arrange Veal Chops in rows, then cover with another layer of plastic wrap.
Line prep surface with plastic wrap.
Using a meat mallet, smooth side first, carefully pound each Chop to tenderize it and gently break up the muscle, about 20-24 hits.
Switch to the small tooth side of the mallet, and carefully pound each Chop to flatten to 1/3" thickness.
Dredge pounded Veal Chop into flour.
Shake off excess, then submerge into egg mixture, ensuring the Chop is completely coated.
Shake off excess, then dredge into bread crumbs, pressing down firmly to ensure adhesion and that the Chop is completely coated.
Place breaded Veal Chops onto wire rack lined sheet trays.
Cover, label, date and let rest in refrigeration so that the breading has a chance to adhere, about 20 minuts.
Once coating has set, place breaded Chops in between sheets of patty paper.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
—