Directions

1. Heat 1 tbsp oil in a large sauté pan. Sauté mushrooms on high heat, moving constantly. Season with salt and pepper to taste. Cook until moisture is mostly drawn out and evaporated. Fold in panko. Set aside to cool.
2. With a very sharp knife, slice a 1” cut in the thickest part of the outer (not bone) edge of the chop. Insert knife a “swipe” a pocket into the center of the chop, careful not to puncture the other edge of the chop or make the initial hole any bigger.
3. Season the chop generously with salt and pepper.
4. Gently stuff mushroom mixture into the pocket of the veal chop. Pat the outside of the chop with a paper towel to remove extra moisture.
5. Heat remaining oil in large sauté pan. Sear veal chop in hot fat until the meat begins to release from the pan easily and there is a deep golden-brown appearance. Sear on the other side, add fresh thyme, and place in 375 oven for 8 minutes.
6. Remove chop from pan, deglaze with white wine, and reduce by 2/3. Add chicken broth and reduce to emulsify the sauce. Finish with a squeeze of fresh lemon. Serve with broccolini and mashed potatoes.