Costata di Vitello al Provinciale -- Provincial Style Veal Chops

• 2 lb. (4) lean Loin Veal Chops
• 4 tbsp. butter
• 1 tsp. salt
• 1/4 tsp. black pepper
• 1/2 cup beef stock
• bullion
• 1/4 tsp. thyme
• 1/4 tsp. rosemary
• 4 tbsp. dryt white wine mixed with 2 tbsp. tomato paste
• sauce
• Pepper & Onion Mixture
• 1-1/2 cup green peppern, diced
• 1 sm. onion, diced
• 4 tbsp. olive oil
• Salt and Pepper to taste
• 1 clove garlic, minced

1. Begin by cooking off the pepper and onion.
2. Saute them in the olive oil until they are soft and nicely browned.
3. Then add the seasonings and cover.
4. Cook for about 5 minutes more.
5. Remove from pan and hold in reserve.
6. In the same large skillet melt the butter and then brown the veal chops in that melted butter.
7. Brown on both sides.
8. Remove to a plate and reserve.
9. In the same skillet add the salt, pepper, bullion, thyme, rosemary, white wine and tomato paste.
10. Heat slightly and return the veal chops to the skillet.
11. Cover and cook gently for about 15-20 minutes.
12. Add the pepper/onion mixture and cover again.
13. Cook over medium to medium low for about 8-10 move minutes.
14. Serve each chop with a mound of the peppers and onions on top.
15. Serve with Risotto Milanese or Fettucine.

lean loin veal chops, butter, salt, black pepper, beef stock, bullion, thyme, rosemary, white wine, sauce, pepper, green peppern, onion, olive oil, salt, clove garlic

Taken from www.foodgeeks.com/recipes/21976 (may not work)