Veal Chops With Anchovy And Caper Sauce

Children cannot be saved until they’re old enough to understand the gospel clearly and embrace it with genuine faith. But you start as soon as you can teaching them and God knows when that heart readiness has come. People always ask me, “At what age?” It’s different for every child and different in every circumstance. But they do need to be mature enough to understand sin and righteousness, to understand repentance and faith, to understand punishment. They need to be old enough to understand the seriousness of their sin, the nature of God’s holy standard. At what age? It varies from child to child. But at the beginning you just start teaching and teaching and teaching and as they develop that understanding, God will work His work when they reach the point of comprehension.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood, Vegetables, Dairy	Italian	Italian, Meats, Sauces, Seafood	6	Servings

INGREDIENTS

1/2	c	Vegetable oil
6		Veal loin chops, 3/4" thick
1/2	c	All-purpose flour
6	T	Butter
2	oz	Boiled ham, finely minced
4		Flat anchovy fillets
2	T	Capers, rinsed and drained
1/4	c	Brandy
6	T	Whipping cream
2	T	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 388 Calories From Fat: 316 Total Fat: 35.8g Cholesterol: 57.9mg Sodium: 205.1mg Potassium: 61.3mg Carbohydrates: 8.8g Fiber: <1g Sugar: <1g Protein: 3.3g