| Yield: | 4 servings |
Ingredients
- 1/4 cup and 2 teaspoons extra virgin olive oil
- White pepper
- 10 ounces water
- 4 veal chops, 13 ounces or smaller
- 3 teaspoon white flour
- 15 cloves fresh garlic
- 1 bunch fresh basil
- Salt and pepper
Instructions
- Put 2 teaspoons of extra virgin olive on a plate; sprinkle white pepper on the extra virgin olive oil. Take the veal chop and lightly coat it on both sides with the extra virgin olive oil and white pepper mixture. Then grill or broil the veal chop to your preference. When the veal chop is cooked remove from heat. Set aside on a warm platter.
- Using a non stick pan heat the 1/4 cup of extra virgin olive oil add the garlic and let it brown for 3 minutes, add 8 ounces of water and 10 leaves of basil, stem and all. Add in 3 teaspoons of flour; let everything amalgamate and using a wooden spoon stir for 10 minutes to create the flavor of the sauce and thickness. After the sauce is ready remove from heat, strain and serve on top of the veal chop. Sprinkle with salt and pepper, if needed.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 265 |
| Total Fat | 21 g |
| Saturated Fat | 4 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 13 g |
| Cholesterol | 49 mg |
| Sodium | 477 mg |
Reviews
The veal was great, but that sauce…
The garlic and basil were good with the veal, but the gelatinous white of the sauce was off-putting. Next time, maybe some broth or wine instead of water and not nearly as much (if any!) flour.
The garlic and basil were good with the veal, but the gelatinous white of the sauce was off-putting. Next time, maybe some broth or wine instead of water and not nearly as much (if any!) flour.
Garlic, olive oil and basil are great, however the addition of water and flour only makes a opaque glutenous mess. No thanks.
This was incredibly easy and the sauce was fabulous! It was a quick meal that I made after work. We grilled the chops and the sauce was to die for! A definite keeper.
The meat was full of flavor and very tender. My husband ate so much his stomach hurt. I would definately make this again.
It was the sauce that made the veal, I have made veal in every way possiable and this was astounding