Lean, tender and delicately flavored veal chops are enhanced when seasoned with garlic, basil and rosemary.
VEAL CHOPS WITH ZUCCHINI
3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon crushed basil
1/4 teaspoon crushed rosemary
1/8 teaspoon black pepper
6 veal rib chops, cut 3/4 inch thick
2 tablespoons shortening or oil
1 (10-ounce) can tomatoes
3 medium zucchini, cut into 1/2-inch slices
Combine flour, salt, garlic salt, basil, rosemary and pepper. Dredge chops, reserving excess seasoned flour. Brown meat in shortening in large skillet. Pour off drippings. Add 1/2 cup water, cover tightly and cook over low heat 45 minutes.
Drain tomatoes, reserving liquid. Add enough water to tomato liquid to make 1 cup. Gradually stir tomato liquid into reserved seasoned flour, then stir mixture into skillet. Bring to boil, stirring constantly. Add tomatoes and zucchini, cover and continue cooking 15 minutes. Makes 6 servings.