Again, with the clearance meat! Veal is expensive ('cause baby cows are so small!), but we got some thick chops on clearance at the grocery store. We used this recipe. We also scored some mushroom ravioli on clearance, so half of it got the tomato sauce from the veal, and the other half was drizzled with some magical pan sauce that we made with chicken broth, white wine, and heavy cream.
Oh, and after you broil the veal chops, don't grab the pan handle that's been sitting in a 500 degree oven, or you'll find yourself with some second degree burns. Oops.
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