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Ingredients
1 tbsp each all-purpose flour, grated Parmesan cheese, and chopped
fresh parsley
2 veal loin or rib chops (5 ounces each)
2 tsp olive or vegetable oil
1 cup each julienne-cut red bell peppers
(matchstick pieces) and quartered mushrooms
2 garlic cloves, minced
1/2 cup drained canned Italian tomatoes,
seeded and diced
1/4 cup dry white table wine
1/2 tsp crushed rosemary leaves
1/8 tsp each salt and pepper
Method
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On sheet of wax paper or a paper plate
combine flour, Parmesan cheese, and parsley; dredge veal in flour
mixture, coating both sides.
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In 10-inch nonstick skillet heat oil; add
chops and cook over medium-high heat, turning once, until lightly
browned on both sides, 2 to 3 minutes on each side.
-
Transfer chops to plate and set aside.
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In small skillet combine bell pepper,
mushrooms, and garlic, and saute over medium-high heat, stirring
frequently, until vegetables are softened, 1 to 2 minutes.
-
Stir in remaining ingredients; return
chops to skillet.
-
Reduce heat to low, cover, and cook,
stirring occasionally, for 10 minutes.
-
Uncover and cook until chops are cooked
through and liquid is reduced and slightly thickened, about 5 minutes
longer.
-
MAKES 2 SERVINGS.
Notes:
Don't store fresh garlic in the
refrigerator. Not only will it sprout, it will also both give off and
absorb odors. Garlic keeps best in a dry, cool, dark spot that is also
well ventilated. |
