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Veal Chop and Zucchini Entree

September 25, 1986

Lean, tender and delicately flavored veal chops are enhanced when seasoned with garlic, basil and rosemary.


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.

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