---------- 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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