Marjoram veal chops
makes 4 servings

4 veal loin chops, 1 inch thick
4 tbsp lemon juice
4 tbsp loive oil
1 tsp dried marjoram leaves
1 clove garlic, minced
2/3 cup bread crumbs
1 tsp lemond zest
¼ tsp salt
¼ tsp pepper
dash cayanne pepper
4 tbsp butter
¼ tsp dried marjoram leaves
2 tbsp chopped parsley

place veal chops in a small glass dish. Combine 2 tbsp lemon juice. Olive oil, garlic and ¼ tsp marjoram. Pour over chops at room temp for 1 hr or in refrigerator for 4 hrs.
Combine bread crumbs, lenom zest, salt, pepper and cayanne. Press chops into bread crumb and coat both sides.
Heat 3 tbsp butter in a large heavy skillet. Brown chops quickly over medium hi heat. Lower heat and allow to cook for 8 minutes on both sides. Remove chops and place on serving platter.
Add lemon juice and 1 tbsp butter to skillet, scraping bits. Add parsley and the remaining marjoram. Cook for 1 minute, spoon sauce over chops
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