1. Preheat the oven to 350°. In a small saucepan, simmer the
crème fraîche over moderately low heat until reduced to 1/2 cup,
about 15 minutes. Stir in the sorrel leaves and lemon juice and
simmer until the sorrel melts into the sauce, about 5 minutes.
Season the sauce with salt and pepper and remove from the heat.
2. Put the flour in a shallow bowl. In another shallow bowl, beat
the eggs with the milk. In a third shallow bowl, toss the panko with
the lemon zest. Season the veal chops with salt and pepper,
dredge them in the flour and shake off the excess. Dip the veal
chops in the egg mixture and let the excess drip off. Coat the veal
chops with panko, pressing to help the crumbs adhere.
3. In a large skillet, heat the olive oil with the vegetable oil until
shimmering. Add 2 of the veal chops to the skillet and cook over
moderately high heat until they are browned and crisp on the
bottom, about 2 minutes. Reduce the heat to moderate, turn the
veal chops over and cook until they are browned and crisp on
the other side, about 2 minutes longer. Transfer the veal chops to
a large rimmed baking sheet. Repeat with the remaining chops.
4. Bake the veal chops for about 15 minutes, turning them
once, until an instant-read thermometer inserted in the meat near
the bone registers 140°. Gently rewarm the sorrel cream over
moderately low heat. Place the veal chops on four plates, spoon
the sorrel cream on top and serve. —Amanda Hallowell
SERVE WITH Arugula or spinach salad.