Veal Chops In Creamy Anchovy Sauce
|Butter/Margarine||2 Tablespoon (1/4 Stick)|
|Veal rib chops||4 (Each 1/2 Inch Thick)|
|Water||1⁄2 Cup (8 tbs)|
|Dry vermouth||2 Tablespoon|
|Lemon juice||2 Teaspoon|
|Canned anchovy fillets||1 Ounce, drained and chopped (1/2 Of 2 Ounce Can)|
|All purpose flour||1 Tablespoon|
1. In 12-inch skillet over medium-high heat, in hot butter or margarine, cook chops until browned on both sides. Add water, vermouth, lemon juice, and anchovies; heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until chops are tender, turning occasionally.
2. Place chops on warm platter. In cup, mix flour and milk; gradually stir into hot liquid in skillet; cook over medium heat, stirring, until sauce thickens. Pour sauce over chops.