Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Place the panko breadcrumbs in a Robot Coupe food processor and pulse until finely ground.
Transfer the processed panko to a 2-inch hotel pan.
In a separate 2-inch hotel pan, combine the all-purpose flour with kosher salt and freshly ground black pepper. Mix thoroughly.
Beat the eggs until frothy and transfer them to another 2-inch hotel pan.
Using a paring knife, carefully cut approximately ½ inch into the flesh at the top of the veal chop where it is attached to the bone.
Remove the bone, butterfly the meat, and gently pound it using a meat mallet, smooth side first, carefully pound the Chop between two sheets of plastic wrap until evenly flattened to tenderize it and gently break up the muscle and flatten to 1/3" thickness.
Cut each flattened veal chop into two equal 6 oz portions. REVISIT
Dredge pounded Veal Chop into flour mix, 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 minutes.
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.
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