Veal Chops with Sun-Dried Tomato Cream (

Instructions : In a shallow dish, combine flour with 1/4 tsp (1mL) salt and a pinch of pepper. Coat veal chops all over in flour mixture, shaking off and discarding any excess. In a large skillet, melt half of the butter over medium-high heat. Brown veal chops, in batches as necessary, turning once; transfer to plate. Reduce heat to medium and add remaining butter to pan. Add onion; cook, stirring, for about 3 minutes or until softened. Stir in pesto and wine, scraping up any brown bits stuck to pan. Stir in cream and bring to a boil; boil for 1 minute until slightly thickened. Return chops to pan with any accumulated juices and spoon over top. Simmer for about 5 minutes or until veal is medium-rare or to desired doneness. Season sauce to taste with salt and pepper. Serve sprinkled with basil. Credit: Dairy Farmers of Canada ( www.dairygoodness.ca ) ©