|6||Veal loin chops, 3/4" thick|
|2||oz||Boiled ham, finely minced|
|4||Flat anchovy fillets|
|2||tb||Capers, rinsed and drained|
|2||tb||Chopped fresh parsley (garnish)|
Heat oil in a heavy skillet large enough to accommodate chops. Pat chops dry and coat with flour, shaking off excess. Saute' chops in very hot oil, turning once.
Meanwhile, melt butter in a small skillet and saute' ham over medium heat 1 minute. Add anchovies and capers, mashing ingredients down with fork to make a paste.
When chops are done, about 8 to 10 minutes, remove to a heated ovenproof platter and keep warm in a 200 degree oven with a piece of aluminum foil placed loosely over the top.
Pour off excess oil from skillet in which chops were cooked. Add brandy, scraping up browned bits. Boil to reduce liquid by half, then pour into ham and anchovy mixture. Add cream, heating and stirring while it blends.
Pour sauce over chops and garnish with parsley. Serves 6.
SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93