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Veal Chops with Tomato Sauce Recipe
|Dry white wine||1⁄2 Cup (8 tbs)|
|Canned onion soup||10 1⁄2 Ounce (1 Can)|
|Tomato paste||2 Tablespoon|
|Dried basil||1⁄2 Teaspoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||To Taste|
|Thick veal chops||5 , trimmed|
|Butter||3 Tablespoon (3/8 Stick)|
|Olive oil||2 Tablespoon|
|Freshly cooked buttered pasta||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4027 Calories from Fat 1820
% Daily Value*
Total Fat 203 g313%
Saturated Fat 82.4 g412%
Trans Fat 0 g
Cholesterol 1783.2 mg
Sodium 2835.3 mg118.1%
Total Carbohydrates 105 g35%
Dietary Fiber 4.5 g17.9%
Sugars 8.4 g
Protein 399 g798.7%
Vitamin A 39.6% Vitamin C 13.8%
Calcium 40.3% Iron 128.8%
*Based on a 2000 Calorie diet
Blend first 4 ingredients in small bowl and set aside.
Combine flour, salt and pepper in shallow dish.
Dredge chops in flour, shaking off excess.
Heat butter with oil in large skillet over medium-high heat.
Add chops and brown evenly on both sides.
Transfer to baking dish.
Pour off any excess fat from skillet.
Add wine mixture to skillet and stir over medium-high heat until sauce is thickened, scraping up any browned bits clinging to bottom.
Pour over chops and bake tented with foil until meat tests done, about 25 minutes.