| 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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