This simple dish of veal chops and veg-etables cooked in sherry may be served with boiled new potatoes and French beans for a tasty supper.
2 oz. butter
2 tablespoons olive oil
4 loin veal chops
1 large onion, finely chopped large red pepper, white pith removed, seeded and chopped celery stalks, trimmed and chopped
2 tablespoons tomato puree
1 tablespoon chopped fresh parsley
4 fl. oz. dry sherry
6 fl. oz. water
1 teaspoon salt
1 teaspoon black pepper
In a flameproof casserole large enough to take the chops in one layer, melt the butter with the oil over moderate heat.
When the foam subsides, add the chops and fry for 3 to 5 minutes on each side or until they are lightly and evenly browned. Using a slotted spoon, remove the chops
An ideal dish for a special occasion, Veal Escalopes Spanish-Style may be served with crisp green salad. from the casserole and set them aside on a plate.
Add the onion, red pepper and celery to the casserole. Fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Stir in the tomato puree and parsley. Pour over the sherry and water and season with the salt and pepper. Increase the heat to high and bring the liquid to the boil. Return the chops to the casserole, reduce the heat to low, cover and simmer for 20 to 25 minutes or until the chops are tender when pierced with the point of a sharp knife.
Remove the casserole from the heat. Using a slotted spoon, transfer the chops to a warmed serving dish. Pour over the sauce and serve at once.