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)|
|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.