Veal Chops With Anchovy Sauce

• 4 large veal chops
• Flour for dredging
• 2 tablespoons vegetable oil
• 1 clove garlic, minced
• 2 tablespoons butter
• 4 slices flat anchovy, chopped
• 2 tablespoons parsley, chopped
• Coarse salt and freshly ground pepper

1. Wipe the chops dry with paper towels.
2. Dredge with flour.
3. Use two frying pans large enough to hold two chops each comfortably.
4. Heat the oil in each one and fry the chops, turning once, for about seven minutes on each side, or until the outside is brown and the inside pink and juicy.
5. Meanwhile, in a small pan, saute the garlic in the butter until golden but not browned.
6. Stir in the anchovy and parsley and cook for two minutes.
7. Turn off heat and keep warm.
8. When the chops are ready, place them on individual heated plates and spoon some anchovy sauce on each one.

veal chops, flour, vegetable oil, clove garlic, butter, flat anchovy, parsley, salt

Taken from cooking.nytimes.com/recipes/10144 (may not work)