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Veal Chops with Creole Mustard Crust
- 1/4 cup Creole mustard
- 2 tablespoons mayonnaise
- 2 green onions, chopped, divided
- 2 8-ounce veal rib chops (each about 1 inch thick)
- Ground allspice
- 2 tablespoons olive oil
- 1 large garlic clove, minced
- 1 cup fresh breadcrumbs made from crustless French bread
Directions:View on Bon Appetit
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