|Loin veal chops||4|
|Flour||1⁄2 Cup (8 tbs)|
|Salad oil||1 Tablespoon|
|Onion||1 , sliced|
|Tomato sauce||8 Ounce (1 Can)|
|Beef bouillon cube||1|
|Water||1⁄2 Cup (8 tbs)|
|Commercial sour cream||1⁄2 Cup (8 tbs)|
|Snipped parsley||1 Tablespoon|
1. Sprinkle veal chops on both sides with seasoned salt; then flour them lightly.
2. In large skillet, heat salad oil; in it brown veal chops and onion. Stir in tomato sauce and bouillon cube, crumbled in water. Bring to boil; simmer, covered, 30 minutes, or until chops are fork-tender.
3. Arrange chops on serving platter.
4. Into gravy, in skillet, stir sour cream and sherry; bring almost to boil; then pour over chops. Sprinkle with parsley.