« The Conscience of a Liberal | Main | Pan-Broiled Steaks with Marsala and Chili Pepper »

Sautéed Veal Chops with Garlic, Anchovies, and Parsley

I knew this recipe was a winner as I was gathering the ingredients. I owned Marcella's book for a couple of years before embarking on this project. I had already prepared veal chops in this manner a few months ago. I like veal, but veal chops are not commonly found in the local supermarket. I get a lot of my meat for these recipes at The Butcher's Edge in Perth. I drop in at least once a week, usually on my way home from swimming over at the Perth pool. The people in the shop know about the Pomodori e Vino challenge and are quite helpful with some of my odder requests - even going so far as to refer me to another store close to Ottawa.

The ingredients below - that's flour in the glass bowl to coat the chops - think it helps to keep them moist.


A sauté pan, large enough for the 4 chops. This pan is used in a lot of recipes.


The final result, with anchovy and parsley sauce on top.


This recipe is very easy to follow with excellent results - all in well under an hour.

Tomorrow is the birthday of our twins, Stephen & Meredith. The will be 29 years old. Happy birthday guys.

What I liked about this recipe:


What I didn't I like about this recipe:

No issues for me.

Would I make it again?

Of course. I'll make it lots of times.

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)

This page contains a single entry from the blog posted on October 27, 2010 6:00 AM.

The previous post in this blog was The Conscience of a Liberal.

The next post in this blog is Pan-Broiled Steaks with Marsala and Chili Pepper.

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2007 - 2012 Doug Phillips