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Veal Chop Sinatra
Source: Chef Michael Macchi, Bartolino's Restaurant, St. Louis, MO
6 Veal Loin or Rib Chops, cut 1 1/2" thick and trimmed well
12 shrimp; peeled, deveined, and butterflied
1 cup seasoned dry bread crumbs
1/2 tsp salt
1/2 tsp ground pepper
Mix together bread crumbs, salt and pepper in large bowl. Dredge veal chops and shrimp in bread crumb mixture and place on parchment lined sheet pans. Cover and refrigerator until ready to use.
2 Tbls minced garlic
1/2 cup olive oil
1/4 cup fresh lemon juice
1/4 cup dry white wine (or chicken broth makes a great substitute)
Combine garlic, olive oil, lemon juice and white wine in small saucepan. Simmer 3 to 5 minutes or until garlic is fragrant. Set aside and keep warm.
1 lb (about 30-40) frozen artichoke heart quarters, defrosted
1/3 cup olive oil
Grill 1 veal chop 18 to 20 minutes or until medium (160°F) doneness. Thread 2 shrimp onto 6- inch skewer and grill during the last 2 to 3 minutes of grilling. Sauté 8 artichoke quarters in 1 tablespoon olive oil until golden. Plate chop; top with 1 ounce sauce. Serve with shrimp skewer and artichoke quarters on the side.
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