Veal recipes
Veal Chops Italienne
4 (1-inch thick) veal chops
1 (approximately 2 lb)
1 large clove garlic, peeled and crushed
1 tablespoon vegetable oil
1 salt and pepper to taste
8 oz can tomato sauce
1 teaspoon dried oregano leaves
1/2 teaspoon sugar
1 teaspoon chopped, freeze-dried chives
2 tablespoon red wine
1/4 cup 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.

Yield: 8 servings

Print this recipe