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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.

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

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

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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:

Everything.

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.

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