Recipes
Italian-Style Quebec Milk-Fed Veal Chops
Yield: 4 servings
Preparation: 12 minutes
Cooking: 25 to 30 minutes
Execution: Easy

  • 4 Quebec Milk-Fed Veal chops
  • 15 ml (1 tablespoon) oil
  • 30 ml (2 tablespoons) butter


    • Seasoned flour
  • 30 ml (2 tablespoons) flour
  • 10 ml (2 teaspoons) paprika
  • 5 ml (1 teaspoon) salt
  • Pepper to taste

  • 2 garlic cloves, crushed
  • 60 ml (1/4 cup) celery, chopped
  • 2 shallots, chopped
  • 1/4 green pepper, cut into strips
  • 60 ml (1/4 cup) dry white wine
  • 1 can (213 ml, 7 1/2 oz) tomato sauce
  • 30 ml (2 tablespoons) fresh parsley, chopped

Preparation
  • Lightly coat the veal chops with the seasoned flour.
  • Heat the oil and butter in a thick-bottomed skillet.
  • Brown the veal chops on both sides for 5 minutes; set aside and keep warm.
  • In the same skilled, sauté the garlic and chopped vegetables over low heat without browning.
  • Deglaze pan with white wine and reduce for 2 minutes.
  • Add the tomato sauce and mix well; return veal chops to pan and baste with sauce.
  • Cover and simmer for 20 minutes or until meat is tender. Baste occasionally during cooking.
  • Correct seasoning.
  • Serve the veal chops coated with sauce, sprinkled with finely chopped parsley.