Veal chops italienne

Yield: 8 servings

Measure Ingredient
4 \N (1-inch thick) veal chops
\N \N (approximately 2 lb)
\N large Clove garlic, peeled and crushed
1 tablespoon Vegetable oil
\N \N Salt and pepper to taste
8 ounces Can tomato sauce
1 teaspoon Dried oregano leaves
½ teaspoon Sugar
1 teaspoon Chopped, freeze-dried chives
2 tablespoons Red wine
¼ cup Grated Parmesan cheese

1. In a heat-resistant, non-metallic 10-inch skillet, place 2 tablespoons vegetable oil. Add crushed garlic. 2. Heat oil on top of a conventional surface unit. Sear veal chops in hot oil until brown on both sides. Season veal chops to taste with salt and pepper. Set aside. 3. In a medium-size bowl, combine tomato sauce, oregano, sugar, chives and 2 tablespoons red wine. Blend thoroughly. 4. Pour sauce over veal chops. Heat, uncovered, in Microwave Oven 6 minutes.

5. Sprinkle top of chops with ¼ cup Parmesan cheese and heat an additional 1 minute.

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