Veal Chops in Sour Cream

By McLean

Ingredients

• 6 veal chops, 1-inch thick
• Flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons salad oil
• 2 cup sour cream
• Chopped parsley

Details

Servings 6

Preparation

Step 1

Wipe chops with damp paper towel. Trim excess fat from chops.

On a square of waxed paper, combine 3 tablespoons flour, salt and pepper. Dip chops in flour mixture and coat well.

In hot oil (or fat trimmed from chops) in a large skillet, over medium heat, brown chops well on both sides.

Move chops to one side of the pan. Add sour cream to the pan drippings, stirring to dissolve the browned bits. Rearrange chops.

Reduce heat and simmer, covered, for 45 minutes to an hour, or until chops are tender.

Remove chops to heated serving platter. Spoon the sauce in the pan over the chops. Sprinkle with parsley.