Veal Chops, With Fresh Basil

• 4 veal chops
• Flour for dredging
• 2 tablespoons olive oil
• 1 medium onion, sliced
• 1 clove garlic, minced
• 4 tablespoons prosciutto, chopped
• 1/2 cup fresh basil leaves
• 1/4 pound mushrooms, sliced or left whole if small
• 1/4 to 1/2 cup dry white wine
• Coarse salt and freshly ground pepper to taste

1. Dredge the chops lightly with flour.
2. In a large skillet, brown chops.
3. Remove them and set aside.
4. Add the onion and soften with the garlic and prosciutto.
5. Return the chops to the skillet, overlapping them slightly if necessary.
6. Add the basil (reserving some to garnish) and mushrooms and cook for 15 to 20 minutes, or until the chops are cooked.
7. They should be pink in the middle.
8. Remove the chops from the pan.
9. Add the wine, salt and pepper and bring to a boil.
10. Cook for two to three minutes.
11. Return the chops to the pan, and heat through.
12. Sprinkle with reserved basil and serve.

veal chops, flour, olive oil, onion, clove garlic, fresh basil, mushrooms, white wine, salt

Taken from cooking.nytimes.com/recipes/6328 (may not work)