Ingredients Jump to Instructions ↓

  1. 1/2 c Vegetable oil

  2. 6 Veal loin chops,

  3. 3/4" thick

  4. 1/2 c All-purpose flour

  5. 6 tb Butter

  6. 2 oz Boiled ham, finely minced

  7. 4 Flat anchovy fillets

  8. 2 tb Capers, rinsed and drained

  9. 1/4 c Brandy

  10. 6 tb Whipping cream

  11. 2 tb Chopped fresh parsley

  12. 1 minute. Add anchovies and capers, mashing ingredients down with fork to make a paste. When chops are done, about 8 to 10 minutes, remove to a heated ovenproof platter and keep warm in a

  13. 200 degree oven with a piece of aluminum foil placed loosely over the top. Pour off excess oil from skillet in which chops were cooked. Add brandy, scraping up browned bits. Boil to reduce liquid by half, then pour into ham and anchovy mixture. Add cream, heating and stirring while it blends. Pour sauce over chops and garnish with parsley. Serves

  14. 6. SOURCE: *Quick Italian Cuisine International, Knapp Press C

  15. 1984 ISBN

  16. 0-89535-147-1 SHARED BY: Jim Bodle


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