Serves: 4
Total Calories: 178

1/4 cup all-purpose flour
salt and freshly ground black pepper
2 tablespoons unsalted butter
1 medium onion, finely chopped
1 carrot, finely chopped
2 tablespoons chopped Italian bacon (pancetta)
2 sage leaves, chopped
1 sprig rosemary (2-inch)
4 veal shoulder chops, about 1 inch thick, trimmed
1/2 cup dry white wine
1/2 cup chicken broth

1 On a piece of wax paper, mix together the flour and salt and pepper to taste.

2 In a skillet large enough to hold all of the chops in a single layer, melt the butter over medium heat. Pat the chops dry. Dip the chops in the flour and shake off the excess. Add the chops to the skillet and brown them about 3 minutes. Turn the chops over with tongs and brown on the other side, about 2 minutes.

3 Scatter the onion, carrot, pancetta, sage, and rosemary around the chops. Cook until the vegetables are softened, about 5 minutes.

4 Add the wine and broth and bring to a simmer. Reduce the heat to low. Cover and cook 1 hour, turning the chops occasionally, until the veal is very tender when pierced with a fork. Add a little water if the sauce becomes too thick. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 178
Calories from Fat: 55

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