Cooking Veal Chop Parmesan with Prime’s Executive Chef

Keep it simple and the food usually turns out better, says Ben Durham the executive chef of Prime. At the Huntington restaurant known for its waterfront views and steak-and seafood-centric menu, one of those simple dishes is the Veal Chop Parmesan.

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To make the Italian-American classic dish, Durham uses panko, onions, fresh parmesan cheese and seasonings to create a crust that has fruity, nutty, earthy tones. These ingredients are only added after the veal chops are almost completely cooked. The result is a dish without the overpowering richness of fried food but still has enough tang to be the comfort food craved on a cold fall evening.

Find Durham’s recipe for his Veal Chop Parmesan below.

Veal Chop Parmesan
Recipe by Prime Executive Chef Ben Durham
Makes 1 serving

2oz oil, vegetable
16oz veal chop
1 tsp salt
1/2 tsp pepper
4oz parm crust*

Heat oven to 350F.

In a large sauté pan, heat the oil until lightly smoking.

Season the veal and pan roast until golden. Finish cooking in the oven.

Allow the meat to rest. Top it with the crust and place under the broiler until golden brown.

*Parmesan Crust
Makes 3 cups or 6 portions
1/2 cup onion, diced
6oz butter, softened
6oz Panko breadcrumbs (volume)
6oz Parmesan cheese, grated fine (volume)
1.5 Tbsp Truffle oil
1/2 tsp salt
1 pinch pepper, ground white

Add all ingredients to Robo Coupe processor and blend until fine.