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4
PersonsComplex
Published 1986
Guido Reni was the glory of seventeenth-century Bolognese painting, and the veal chop that borrows his name is, appropriately, one of the glories of Bolognese cooking art today. Grilled veal chops can be so good, but they can also be so dry. This recipe is a masterly solution to the problem. The chop is divided in half to obtain two slices of meat joined at one side only, where they meet the bone. The slices are flattened to the thinness of scaloppine. It is not difficult to prepare