Costolette di vitello profumate all' aglio e rosmarino (sauteed veal chops with garlic and rosemary) from More Classic Italian Cooking by Marcella Hazan

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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 July 13, 2020

    My standard for preparing veal chops. Consistent and excellent, the main trick is cooking the veal just thru without burning the breadcrumb topping.

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