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Veal Chops with Tomato Sauce

  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)

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
Main Dish

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4027 Calories from Fat 1820

% Daily Value*

Total Fat 203 g313%

Saturated Fat 82.4 g412%

Trans Fat 0 g

Cholesterol 1783.2 mg594.4%

Sodium 2835.3 mg118.1%

Total Carbohydrates 105 g35%

Dietary Fiber 4.5 g17.9%

Sugars 8.4 g

Protein 399 g798.7%

Vitamin A 39.6% Vitamin C 13.8%

Calcium 40.3% Iron 128.8%

*Based on a 2000 Calorie diet

Veal Chops With Tomato Sauce Recipe