- 6 veal chops, preferably cut from the rack, each 1½ inches thick
- ¼ cup
- Dredge the chops lightly on all sides in flour. Heat the oil and 3 tablespoons of the butter in a skillet large enough to hold all 6 chops. Brown the chops.
- Scatter the garlic cloves around the chops. Cut the bay leaves into 3 pieces. Place 1 piece on each chop. Add thy