Veal Chops With Vegetable Sauce Recipe
Over the years I perfected the art of making this Veal Chops With Vegetable Sauce which was taught to me by my elders. A great Appetizer recipe is one like this. I suggest that you try out this Veal Chops With Vegetable Sauce recipe, and tell me how you find it.
Summary
Ingredients
4 boneless veal top loin chops, cut 1/2 to 3/4 inch thick
1 tablespoon margarine
1 16 ounce package loose pack frozen broccoli, baby carrots, and water chestnuts
1/2 cup chicken broth
1 clove garlic, minced, or 1/4 teaspoon bottled minced garlic
2 tablespoons white wine Worcestershire sauce
2 teaspoons cornstarch
Directions
Trim separable fat from chops.
In a 10 inch skillet cook chops over medium heat in hot margarine for 4 to 6 minutes or till veal is of desired doneness, turning once.
Transfer to a serving platter; cover with foil to keep warm.
Stir frozen vegetables, broth, and garlic into skillet drippings.
Bring to boiling; reduce heat.
Cover and simmer for 2 minutes.
Stir together Worcestershire sauce and cornstarch; add to skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Spoon over the veal.
In a 10 inch skillet cook chops over medium heat in hot margarine for 4 to 6 minutes or till veal is of desired doneness, turning once.
Transfer to a serving platter; cover with foil to keep warm.
Stir frozen vegetables, broth, and garlic into skillet drippings.
Bring to boiling; reduce heat.
Cover and simmer for 2 minutes.
Stir together Worcestershire sauce and cornstarch; add to skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Spoon over the veal.
