Veal chops italienne
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | (1-inch thick) veal chops | |
| (approximately 2 lb) | ||
| large | Clove garlic, peeled and crushed | |
| 1 | tablespoon | Vegetable oil |
| 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 |
Directions
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.