VEAL: This is another easy to follow veal chop recipe.

VEAL CHOPS WITH TOMATOES & HERBS:



2 x 8 oz. veal chops, about 1-inch thick

3 tbsp. olive oil

½ tsp. finely chopped garlic

1 x 14 oz. can tomatoes

salt and freshly-ground pepper

½ tsp. each finely chopped fresh oregano& basil

1 tsp. finely chopped fresh parsley

2 tbsp. cooking oil



Pound veal chops lightly to flatten and tenderize. In a heavy skillet over high heat, heat cooking oil until hot and sauté veal 6-8 minutes on each side, depending on thickness of the cut. Add salt and pepper to taste when turning the chops over. Keep warm.

Sauté garlic in the olive oil in a separate pan over medium heat; and be careful not to burn garlic. Add tomatoes and bring to a boil, break tomatoes up with a wooden spoon while cooking. Simmer tomatoes, uncovered, for 15 minutes. Add salt and pepper to taste, oregano & basil; toss well together into sauce.

Pour tomato sauce over veal chops, and garnish with parsley to serve.