Serves: 4
Total Calories: 319

2 tablespoons olive oil
4 veal loin chops, about 1 inch thick
1/2 cup all-purpose flour
1 sprig rosemary (2-inches)
salt and freshly ground black pepper
1/2 cup dry white wine
1 tablespoon unsalted butter

1 In a skillet large enough to hold the chops in a single layer, heat the oil over medium-high heat. Quickly roll the chops in the flour and shake off the excess. Place the chops in the pan with the rosemary. Cook 3 minutes on one side, or until nicely browned. Turn the meat over with tongs and brown the other side about 2 minutes more, or until just pink in the center. Transfer the chops to a plate and sprinkle with salt and pepper.

2 Pour off the oil. Add the wine to the skillet and simmer, scraping the bottom of the pan to blend in the browned bits, until the liquid is reduced and slightly thickened. Remove from the heat and swirl in the butter.

3 Return the chops and any accumulated juices to the pan. Cook over low heat 1 minute to heat through. Transfer the chops to a plate and serve hot.

VARIATIONS: Use sage or thyme instead of the rosemary. Add a lightly crushed garlic clove to the pan. Or try substituting dry Marsala for the white wine.

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: 319
Calories from Fat: 179

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