Veal Veronica Recipe


CuisineInterest Group


 Thick veal chops6
 Cooking oil2 Tablespoon
 Chicken bouillon cube1
 Dry white wine1⁄2 Cup (8 tbs)
 Cornstarch1 Tablespoon
 Snipped parsley1 Tablespoon
 Chopped green onion1 Tablespoon
 Halved grapes1 Cup (16 tbs)
 Lemon juice2 Teaspoon
 Salt To Taste
 Pepper To Taste


Brown chops in oil in skillet; season with salt and pepper.
Dissolve bouillon cube in 1/2 cup boiling water; add to chops.
Pour in wine; simmer, covered, for 45 minutes or until chops are tender.
Remove chops to warm platter.
Skim fat from pan drippings.
Combine cornstarch and 1 /4 cup cold water; stir into pan drippings.
Add parsley and onion.
Cook over medium heat, stirring, until mixture is thickened.
Stir in grapes and lemon juice; simmer until grapes are heated through.
Pour sauce over chops.