Veal Chop Sinatra

Recipe adapted from: Chef Michael Macchi, Bartolino's Restaurant, St. Louis. Yield: 12 servings.

12 Veal Loin or Rib Chops, cut 1 1⁄2” thick, trimmed well (IMPS/NAMP 1306 or 1332)
24 shrimp (16-20 ct.), peeled, deveined, butterflied
2 cups seasoned dry bread crumbs
1 tsp. kosher salt
1 tsp. ground black pepper
1⁄4 cup minced garlic
1 cup

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