| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Main dish, Meats, Appetizers, Microwave | 8 | Servings | |
INGREDIENTS
| 4 | (1-inch thick) veal chops | |
| (approximately 2 lb) | ||
| lg | Clove garlic, peeled and crushed | |
| 1 | tb | Vegetable oil |
| Salt and pepper to taste | ||
| 8 | oz | Can tomato sauce |
| 1 | ts | Dried oregano leaves |
| 1/2 | ts | Sugar |
| 1 | ts | Chopped, freeze-dried chives |
| 2 | tb | Red wine |
| 1/4 | c | Grated Parmesan cheese |
INSTRUCTIONS
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 1/4 cup Parmesan cheese and heat an additional 1 minute. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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