Sautéed breaded veal chops, Sicilian style with garlic and rosemary from Essentials of Classic Italian Cooking (page 374) by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nicolepellegrini on September 22, 2019

    One of my all time favorites. If the veal chops are still pretty thick, I find it best to finish them in the oven for a few minutes. That makes sure they're not raw on the bone yet keeps the breadcrumbs from burning.

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