Sprinkle veal chops with salt and white pepper.
Brown well on both sides in mixture of butter and oil in a large frying pan. Remove veal chops from pan and reserve them.
Cook mushrooms and shallot in same pan, stirring until mushrooms brown slightly. Return veal chops to pan.
Pour in wine and broth.
Bring to boiling.
Cover, reduce heat and simmer until veal is tender (25 to 30 minutes).
Remove chops, but keep warm.
ish.
Rub or brush chops with olive oil, both sides
o 400 degrees F; season veal with pepper and half the
Combine flour, salt and pepper in a paper bag.
Drop the chops in and shake until each chop is coated with flour.
Heat oil in a heavy skillet with garlic.
Add chops and brown on both sides. Drain off fat.
Mix mushroom soup with paprika, salt and marjoram, and pour over chops.
Cover and cook, stirring occasionally over low heat, about 20 minutes.
Makes 6 servings.
Heat oil in large skillet over moderate heat.
Coat chops with flour, shaking off excess.
Brown chops in skillet on both sides, about 5 minutes per side.
Remove to a plate.
th anchovies.
If veal is encased in a
Coat veal shoulder with flour mixed with salt
Saute bacon pieces with veal shoulder or shank and onion until meat and onions are golden brown.
Add canned chicken broth, paprika and salt.
Cover and simmer slowly until veal is tender, about 1 to 1 1/2 hours.
edium-high heat. Season lamb chops with salt and pepper. Sear
nd release their fragrance. Season chops with pepper (no salt) and
mix well.
Place lamb chops in a large resealable plastic
Season the lamb chops all over with salt and
Pound chops well.
Season with salt and pepper to taste then dust with flour.
Dip chops in egg and then in bread crumbs.
Fry in hot butter, turning when brown.
When done, put chops in oven to stay warm.
*Try shoulder and rib chops, approximately 2 1/2 pounds.
br>Season the pork and veal chop all over with 1
plate.
Brown the veal in the same way and
Preheat broiler.
To make the za'atar, combine sumac, sesame, thyme, olive oil and marjoram in a small bowl.
To make the fattoush, broil pitas until crispy then break into small pieces. Combine tomatoes, cucumbers, pepper, onions and herbs in a large bowl. Just before serving, toss bread, oil, lemon juice and garlic into salad.
Broil veal, turning once, until cooked to your liking. Sprinkle with 1 tbsp za'atar. Serve with fattoush.
Combine the teriyaki sauce, mustard, honey and black pepper in a small bowl; stirring well.
Place the veal chops in a large shallow dish. Pour the marinade over the veal chops; cover and marinate in the refrigerator for 1 hour.
Remove the veal chops from the marinade, reserving marinade.
Lightly brush the veal chops with oil. Grill, covered, over medium-hot coals (350 to 400 degrees) 3 to 4 minutes on each side or to desired degree of doneness, basting occasionally with the reserved marinade.
he Prep:
1. Cut veal chops into 4 equal pieces. I
Trim fat from chops.
Heat oil in large