Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Veal Chops Italienne

4 (1-inch thick) veal chops

(approximately 2 lb) lg Clove garlic, peeled-and crushed 1 T Vegetable oil

Salt and pepper to taste 8 oz Can tomato sauce

1 t Dried oregano leaves

1/2 t Sugar

1 t Chopped, freeze-dried chives

2 T Red wine

1/4 c Grated Parmesan cheese

1. In a heat-resistant, non-metallic 10-inch skillet, place 2 tablespoons vegetable oil. Add crushed garlic.

2. Heat oil on top of a conventional surface unit. Sear veal chops in hot oil until brown on both sides. Season veal chops to taste with salt and pepper. Set aside.

3. In a medium-size bowl, combine tomato sauce, oregano, sugar, chives and 2 tablespoons red wine. Blend thoroughly.

4. Pour sauce over veal chops. Heat, uncovered, in Microwave Oven 6 minutes.

5. Sprinkle top of chops with 1/4 cup Parmesan cheese and heat an additional 1 minute.

Continue to:

• prev: Veal a La Madelon
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• next: Veal Cordon Blue

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