(VEAL CHOPS WITH PARMESAN CHEESE IN WHITE WINE):

4 veal chops
Salt and pepper to taste
6 tbsp. butter at room temperature
1/2 c. fresh bread crumbs
1/2 c. freshly grated Parmesan cheese
2 tbsp. finely chopped shallots
1/4 c. dry white wine

Preheat oven to 400 degrees. Sprinkle chops on both sides with salt and pepper. Heat 2 tablespoons butter in heavy skillet and add chops. Cook over high heat until golden brown on one side, about 2 minutes. Turn chops and cook 2 minutes or longer until golden brown on other side. Transfer chops to platter and keep warm.

Blend bread crumbs, cheese and remaining 4 tablespoons butter with the hands until thoroughly blended. Divide mixture into four portions. Sprinkle shallots over bottom of skillet in which chops cooked. Return chops to skillet.

Work bread crumb mixture into flat sheets to fit top of each chop. Place on top of chops. Pour wine around chops. Place uncovered in the oven and bake 10 minutes until tops are appetizingly brown. Place a layer of foil on top, letting it rest loosely over the veal. Return to the oven and continue baking 20 minutes.

When ready to serve, do not spoon sauce over veal. Spoon it around the veal. Yield: 4 servings.