Add the veal chops and brown them on both sides, about five to six minutes each side.

Press the mixture onto both sides of the veal chops.

Heat oil in skillet, brown veal chops on both sides.

The cold veal chops and salad had hit the spot.

For my taste, veal chops must be cooked to medium.

Season the veal chops on one side with a generous amount of salt and pepper.

Cooking time for half-pound veal chops is about 20 minutes.

It was just seven o'clock as they ordered veal chops and ate.

Carefully lay the veal chops, seasoned side down, in the pan.

Select a dish large enough to hold the veal chops in a single layer.

Return the veal chops to the pan with any of their accumulated juices.

Sprinkle the veal chops on both sides with the celery seeds.

Transfer the veal chops to 4 plates and pour the sauce over them.

Wipe the veal chops dry with paper towels and place them on a plate.

Serve with grilled veal chops or roast chicken, if desired.

It goes well with steak, chicken and veal chops.

No, I decided, veal chops would suit me nicely.

The veal chops were laid out on a plate so they would warm up a little and cook more evenly.

Brush the veal chops with the remaining olive oil.

He smelled veal chops cooking when he entered her home.

Add the veal chops, in batches if necessary, and cook until the crumbs begin to brown, about 3 minutes on each side.

Like Muscovy duck, veal chops can dry out when grilled.

Twin veal chops receiving the same treatment also scored.

Place the veal chops in a large nonreactive pan.

If you are a fan of veal chops, the sage-perfumed version here is a winner.