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Preheat oven to 400°. Place each veal chop between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Process panko, Parmigiano-Reggiano cheese, rosemary leaves, thyme leaves, and lemon zest in a food processor until herbs are finely chopped. Transfer panko mixture to a shallow dish. Whisk together eggs and 1 Tbsp. water in another shallow dish. Sprinkle each veal chop with 1 tsp. kosher salt and 1/4 tsp. pepper. Dip each chop in egg mixture. (Do not dip the bone.) Dredge chops in panko mixture, pressing to adhere. Cook 1 chop in 2 Tbsp. hot olive oil and 1 Tbsp. butter in a large skillet over medium heat 2 minutes on each side or until golden brown. Repeat procedure with remaining chops, oil, and butter, wiping skillet clean after each chop. Place chops on wire racks in 2 jelly-roll pans. Bake at 400° for 15 minutes. Serve immediately.
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Curved double blade for rapid herb and salad chopping
Window box herb planter — basil, thyme, rosemary at arm's reach
Rotary herb mill — mince herbs without a cutting board
Pod-style herb keeper — extends fresh herb life 3x in fridge
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Curved double blade for rapid herb and salad chopping
Window box herb planter — basil, thyme, rosemary at arm's reach
Rotary herb mill — mince herbs without a cutting board
Pod-style herb keeper — extends fresh herb life 3x in fridge
Adjustable stand — hold cookbook or tablet at eye level while cooking