Italian
Veal Chops Recipe 4 Servings
Ingredients
- 4 Veal Loin Chops, 3/4 inch
thick
- 1 tablespoon oil
- 2 tablespoons butter
- 2 crushed cloves of fresh garlic
- 1/4 cup diced celery
- 2 chopped shallots
- 1/4 cup green pepper cut in
strips
- 1/4 cup dry white wine
- 1 can tomato sauce (7 1/2 oz)
- 2 tablespoons chopped parsley
- 2 tablespoons flour
- 2 teaspoons paprika
- Salt and pepper to taste
Seasoned Flour mix for chops
- 2 tablespoons flour
- 2 teaspoons paprika
- 1 teaspoon salt
- Pepper to taste
Preparation
Preheat
oven to ( 95°C)
Make Ahead Seasoned flour by adding:
2
tablespoons flour 30ml
2
teaspoons paprika 10ml
Salt
and pepper to taste
Heat the oil and butter in a heavy skillet. Place
both sides of slightly moistened chops into the seasoned flour mixture.
Brown
on each side in the hot oil/butter mixture for 3 minutes each side.
Remove
the chops from the skillet and keep warm in the oven at a warming heat
of 200°F. ( 95°C)
In
the same skillet, add the chopped vegetables: Garlic, celery, shallots
and pepper strips. Cook
on a low heat, in order not to cause browning. Add the white wine to the
skillet and allow the mixture to reduce for 2 minutes.
Add
the tomato sauce and stir. Return
the chops to the skillet and cover the loin chops with the sauce.
Cover
the pan and let simmer for about 20 minutes, until tender.
Add
salt and pepper to taste.
Serve
the chops coated with the sauce and sprinkled with a pinch of chopped
parsley. Serve
with: buttered noodles or rice.
For more exciting
lamb and beef recipes, click here!
Recipe
Source: www.vealrecipes.com
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