Veal Chop Balsamico

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%