Veal Recipes

Serves 4 

Ingredients

cup flour 60ml
to taste: salt and pepper
4 Veal Loin ChopsVeal loin chops contain backbone and fingerbone. Muscles include the top loin and tenderloinThat portion of the veal between the sirlointhe portion of the loin just in front of the rump and the ribs; also known as short loin. The presence of tenderloinThat portion of the veal between the sirlointhe portion of the loin just in front of the rump and the ribs; also known as short loin distinguishes this chop from a rib chop. The size of the chops get smaller as the chops near the rib. Veal loin chops are usually prepared by braising or panfrying.
2 tablespoons fat 30ml
1¼ cups water or tomato juice 310ml
or sauterne wine
2 tablespoons flour 30ml
3 tablespoons cold water 45ml

Directions

Combine flour, salt, pepper; coat the chops. 
Sauté the chops in fat until well browned. 
Add liquid; cover; simmer 45-60 minutes or until meat is tender. 
Remove chops to hot platter, remove pan from heat. 
Combine flour, cold water to make paste; add ¼ cup (60ml) liquid from pan to paste. 
Stir paste into liquid; return to heat; cook, stirring constantly until gravy bubbles. 
Add seasoning to taste; pour over chops.

Recipe source (Delft Blue Fancy Veal Recipes)