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Veal Chops With Tomato Sauce

21st.Century.Chef's picture
Ingredients
  Dry white wine 1⁄2 Cup (8 tbs)
  Canned onion soup 10 1⁄2 Ounce (1 Can)
  Tomato paste 2 Tablespoon
  Dried basil 1⁄2 Teaspoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
  Thick veal chops 5 , trimmed
  Butter 3 Tablespoon (3/8 Stick)
  Olive oil 2 Tablespoon
  Freshly cooked buttered pasta 1 Cup (16 tbs)
Directions

Preheat oven to 375°F.
Blend first 4 ingredients in small bowl and set aside.
Combine flour, salt and pepper in shallow dish.
Dredge chops in flour, shaking off excess.
Heat butter with oil in large skillet over medium-high heat.
Add chops and brown evenly on both sides.
Transfer to baking dish.
Pour off any excess fat from skillet.
Add wine mixture to skillet and stir over medium-high heat until sauce is thickened, scraping up any browned bits clinging to bottom.
Pour over chops and bake tented with foil until meat tests done, about 25 minutes.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Tomato
Interest: 
Healthy

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