2 teaspoons olive oil
 4 veal chops (6 ounces each, 3/4 inch thick)
 Salt and freshly ground pepper
 1/4 cup white wine
 1/4 cup balsamic vinegar
 Salsa Puttanesca (see below)
 
 Makes: 4 servings.
 
 1.  Heat the oil in a large skillet until very hot. Add the veal chops and
 sear them well on both sides. Season to taste with salt and pepper; add the
 wine.
 
 2.  Reduce the heat and cook the chops until they are slightly underdone and
 still juicy, about 6 minutes. Remove the chops from the skillet, cover, and
 keep warm.
 
 3.  Add the vinegar to the oil and juices remaining in the skillet. Stir the
 liquid, scraping any browned bits from the pan, until it is reduced to a
 glaze. Pour 1 tablespoon over each veal chop and garnish with Salsa Puttanesca.
 
 Source: Great Good Food by Julee Rosso
 
 Nutritional Analysis:
 
 Calories    Carb.    Protein    Chol.    Fat
 _____________________________________________
 
 138          1 G     17 G       64 MG    7 G/46%

Plain Text Version of This Recipe for Printing or Saving