Instructions: Season the chops with salt and pepper, to taste. Beat the egg with salt and pepper and dip each chop in the egg and then in the bread crumbs.

In a large skillet, heat the oil over high heat and add the chops, working in batches if necessary, and cook until deep golden brown on both sides, about 10 minutes.

Meanwhile, in a small saucepan, heat the butter over medium-low heat until it melts, then whisk in the flour, stirring constantly until it is dissolved. Whisk in the Brown Chicken Stock, a little at a time, then stir in the horseradish and cook for 10 minutes. Season with salt and pepper, to taste, and pour over the chops.

Baked Turnips: Preheat the oven to 450 degrees.

Place the turnips in a large pot and cover with water. Add 2 tablespoons salt, bring to a boil, and cook until tender. Cut the turnips into 5 pieces each and place in a casserole. Cover with the Besciamella (Bechamel Sauce) and Parmigiano. Season with salt and pepper, and cook for 30 minutes, until the besciamella is bubbling and the top is browned.

Besciamella (Bechamel Sauce): In a medium saucepan, heat butter until melted. Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes.

Meanwhile, heat milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 10 minutes and remove from heat. Season with salt and nutmeg and set aside. (Makes 3 cups)

This recipe yields 4 servings.

Description: "(Costolette Al Raffano)"

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