VEAL: Veal chops are regular items on most restaurant menus. Please try this simple recipe at home.

VEAL CHOPS IN WINE SAUCE:



6 x 6-8 oz veal chops, about 1-inch thick

salt and freshly-ground pepper

3 tbsp. olive oil

3 tbsp. flour

1 tsp. freshly chopped sage

1 cup strong beef stock

6 tbsp. Marsala wine




Sprinkle salt, pepper, sage, and flour on both sides of the veal chops. Put olive oil in a large non-stick saucepan or skillet and heat oil over medium heat until very hot. Add chops and cook until both sides are golden brown, and done to desired doneness. For 1-inch thick chops about 6-8 minutes per side. Remove from pan and keep warm.

Deglaze the pan with Marsala wine, scraping down brown bits and add in beef stock. Simmer mixture for 5 minutes, season with salt and pepper to taste. Pour the sauce on top of veal chops to serve.