Bone in veal chops

This veal Milanese recipe is a classic version, with a bone-in veal chop breaded and pan-fried until golden brown, then served with a light salad.

Create an impressive veal Milanese using bone-in chops pounded thin and coated in a crispy panko-parmesan crust. It's a show-stopping Italian classic that will make you feel like a next level chef.

Pan-Fried Veal Chops with White Wine Sauce is an easy recipe you can make in for a restaraunt quality meal at home. Veal Chops are delicious!

This veal chops with portobello mushrooms entrée is complemented by a rosemary and red wine reduction. Quick and easy, it's sure to impress any guest.

This Easy Lamb Shoulder Chops Recipe (Tender Every Time)- is a simple and delicious recipe for garlic and rosemary-marinated lamb shoulder chops cooked in olive oil on a cast iron skillet until golden brown perfection. It's one of the best lamb recipes!

"Grill masters all over the world have noticed that when you grill a piece of meat and then anoint it with some kind of fat, it mixes with the meat juices and creates an instant sauce," says barbecue aficionado Steven Raichlen. "Some like to finish veal chops with a pat of butter, but in Tuscany olive oil is the fat of choice for finishing veal chops". These gorgeous chops, which we bought from Lady York in Toronto, are a bone-in rib-eye with the bone frenched to give the Tomahawk veal chop…

Center cut bone-in pork chops pan seared in a skillet; then topped with a honey mustard cream sauce can be ready in under 30 minutes.

Try this easy pan-seared veal chop recipe topped with a compound butter of fresh herbs and lemon zest, that's quick enough for weeknight dinners.

Cook delicious veal chops that are flavorful and perfectly medium-rare — every time — with this simple 35-minute recipe. Pan-frying the veal in butter gives you the opportunity to make a bright, intensely flavored pan sauce by deglazing your skillet with water and lemon.

A classic way to prepare veal chops is with the bones 'frenched' or exposed, that is, removing the meat, fat and membranes that connect the individual rib bones, giving the chops a more aesthetic pleasing and elegant presentation. This simple and delicious recipe is at its best when made with the freshest and thickest veal chops you can find. Marinated for a few hours in an aromatic combination of fresh herbs, bold garlic, tangy lemon juice and freshly grated zest, these tender milk-fed…