Skillet-cooked veal a treat

DINNER TONIGHT

DinnerTonight

July 14, 2004|By Carol Mighton Haddix | Carol Mighton Haddix,CHICAGO TRIBUNE

Veal is an expensive choice for a weeknight dinner, but if you are celebrating a special occasion, it is worth it for its mild, versatile flavor. We've cooked the chops in a skillet to make better use of the delicious pan drippings.

We've added a touch of the spice mixture known as herbes de Provence (rosemary, sage, thyme and lavender, available premixed in the spice aisle) and a warm bell-pepper slaw. Serve the veal chops with a spicy Rhone red wine, and for dessert buy those tiny French cakes known as madeleines at a bakery.

Tips:

Start the water boiling for potatoes when you get home.

Purchase frozen garlic bread or prepared potatoes, if you like, to save time.

Buy already sliced bell peppers in the produce aisle.

Menu:

Provencal veal chops with warm bell-pepper slaw

Mashed potatoes

Garlic French bread

Raspberry ice cream with madeleines

Rhone red wine

Provencal Veal Chops With Warm Bell-Pepper Slaw

Makes 4 servings

Preparation time: 20 minutes; cooking time: about 15 minutes

3 tablespoons herbes de Provence

2 tablespoons olive oil

1 tablespoon sherry-wine vinegar or balsamic vinegar

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

4 veal chops, about 1-inch thick

3 cloves garlic, minced

3 bell peppers, your choice of red, yellow and purple, seeded, cut into thin strips

Mix herbes de Provence, olive oil, vinegar, salt and pepper in large bowl. Add veal chops, turning to coat all sides. Heat a large, heavy skillet over high heat; add the veal chops, reserving the marinade. Cook to brown one side, about 2 minutes. Turn; brown second side, 2 minutes. Turn heat to low; cook until desired doneness, about 5 minutes. Remove to a platter; keep warm.

Add garlic and peppers to same skillet. Turn heat to high; stir-fry until peppers are crisp-tender, about 2 minutes. Add reserved marinade; stir-fry 1 minute. Spoon peppers over veal chops.

Per serving: 322 calories; 20 grams fat; 7 grams saturated fat; 110 milligrams cholesterol; 7 grams carbohydrate; 28 grams protein; 394 milligrams sodium; 0 grams fiber

- Recipe and analysis from the Chicago Tribune, a Tribune Publishing newspaper

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