Veal Chops with Anchovy and Caper Sauce

• 1/2 cup vegetable oil
• 6 ea Veal loin cho veal chops
• 1/2 cup flour, all-purpose
• 6 tablespoons butter
• 2 ounces boiled ham finely minced
• 4 each anchovy fillets flat
• 2 tablespoons capers rinsed and drained
• 1/4 cup brandy
• 6 tablespoons heavy whipping cream
• 2 tablespoons parsley leaves chopped fresh , garnish

1. Heat oil in a heavy skillet large enough to accommodate chops.
2. Pat chops dry and coat with flour, shaking off excess.
3. Saute chops in very hot oil, turning once.
4. Meanwhile, melt butter in a small skillet and saute ham over medium heat 1 minute.
5. Add anchovies and capers, mashing ingredients down with fork to make a paste.
6. When chops are done, about 8 to 10 minutes, remove to a heated ovenproof platter and keep warm in a 200 degree oven with a piece of aluminum foil placed loosely over the top.
7. Pour off excess oil from skillet in which chops were cooked.
8. Add brandy, scraping up browned bits.
9. Boil to reduce liquid by half, then pour into ham and anchovy mixture.
10. Add cream, heating and stirring while it blends.
11. Pour sauce over chops and garnish with parsley.

vegetable oil, veal chops, flour, butter, flat, capers, brandy, heavy whipping cream, parsley

Taken from recipeland.com/recipe/v/veal-chops-anchovy-caper-sauce-38938 (may not work)