| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Vegetables, Dairy |
Italian |
Italian, Meats, Seafood, Sauces |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Vegetable oil |
| 6 |
|
Veal loin chops, 3/4" thick |
| 1/2 |
c |
All-purpose flour |
| 6 |
tb |
Butter |
| 2 |
oz |
Boiled ham, finely minced |
| 4 |
|
Flat anchovy fillets |
| 2 |
tb |
Capers, rinsed and drained |
| 1/4 |
c |
Brandy |
| 6 |
tb |
Whipping cream |
| 2 |
tb |
Chopped fresh parsley (garnish) |
INSTRUCTIONS
Heat oil in a heavy skillet large enough to accommodate chops. Pat chops
dry and coat with flour, shaking off excess. Saute' chops in very hot oil,
turning once.
Meanwhile, melt butter in a small skillet and saute' ham over medium heat 1
minute. Add anchovies and capers, mashing ingredients down with fork to
make a paste.
When chops are done, about 8 to 10 minutes, remove to a heated ovenproof
platter and keep warm in a 200 degree oven with a piece of aluminum foil
placed loosely over the top.
Pour off excess oil from skillet in which chops were cooked. Add brandy,
scraping up browned bits. Boil to reduce liquid by half, then pour into ham
and anchovy mixture. Add cream, heating and stirring while it blends.
Pour sauce over chops and garnish with parsley. Serves 6.
SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0-89535-147-1 SHARED BY: Jim Bodle 3/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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