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Recipe for :

Italian Style Veal Chops

This recipe was sent to me by Shirley Cline.

Shirley was a great inspiration to me when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risottos over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.

Goodbye Shirley. You will always be remembered. I learnt a great deal from you.


4 veal chops, trimmed
1 Tblsp olive oil
2 Tblsp butter
2 crushed cloves of garlic
1/4 cup diced celery
2 chopped shallots
1/4 green pepper cut in thin strips
1/4 cup dry white wine
1 small can tomato sauce (8 oz)
2 Tblsp chopped Italian flat leaf parsley
2 Tblsp seasoned flour (salt and pepper added)
2 tsp paprika
Salt and pepper to taste


  • Heat oil and butter in a heavy skillet. Dredge chops lightly in seasoned flour and brown on each side, in the hot fat, for 5 minutes. Remove chops and keep warm.
  • In the same pan, add the chopped vegetables and cook on low heat, do not brown
  • Add the white wine to deglaze the pan and allow mixture to reduce for 2 minutes.
  • Add the tomato sauce and stir.
  • Return the chops to the pan and cover meat with sauce. Cover pan and let simmer for about 20 minutes, until tender.
  • Add seasoning, if necessary.
  • Serve the chops coated with the sauce and sprinkled with a pinch of chopped parsley.
  • Serve with noodles or rice.

Serves 4

Shirley Cline