Sautéed Baby Veal Chops with Herbed Bread Crumbs

Preparation info

  • Serves

    2

    • Difficulty

      Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

If you cannot entice your butcher to special order these delicious baby chops, you may substitute veal scaloppine or boneless chicken breasts (see Note). These alternatives will not be quite as succulent as the tiny rib chops, but they still will be good. This recipe may sound mindlessly simple, but the taste and texture are rich and who says that simple can’t be satisfying? We like to serve the chops with a vegetable ragout or sautéed greens with onions, peas, and a julienne of prosciutto. The chops may be breaded and refrigerated 4 to 6 hours before serving.

Ingredients

    Method