Veal Chops With Anchovy And Caper Sauce

---------- Recipe via Meal-Master (tm) v8.03

Title: VEAL CHOPS WITH ANCHOVY AND CAPER SAUCE
Categories: Italian, Meats, Seafood, Sauces
Yield: 6 servings

1/2 c Vegetable oil
6 Veal loin chops, 3/4" thick
1/2 c All-purpose flour
6 tb Butter
2 oz Boiled ham, finely minced
4 Flat anchovy fillets
2 tb Capers, rinsed and drained
1/4 c Brandy
6 tb Whipping cream
2 tb Chopped fresh parsley
-(garnish)

Heat oil in a heavy skillet large enough to
accommodate chops. Pat chops dry and coat with flour,
shaking off excess. Saute' chops in very hot oil,
turning once.

Meanwhile, melt butter in a small skillet and saute'
ham over medium heat 1 minute. Add anchovies and
capers, mashing ingredients down with fork to make a
paste.

When chops are done, about 8 to 10 minutes, remove to
a heated ovenproof platter and keep warm in a 200
degree oven with a piece of aluminum foil placed
loosely over the top.

Pour off excess oil from skillet in which chops were
cooked. Add brandy, scraping up browned bits. Boil to
reduce liquid by half, then pour into ham and anchovy
mixture. Add cream, heating and stirring while it
blends.

Pour sauce over chops and garnish with parsley. Serves
6.

SOURCE: *Quick Italian Cuisine International, Knapp
Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle
3/93

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